Preheat your oven to 325 degrees. Butter the sides of a 9 inch round baking pan and line the bottom with a circle of parchment paper.
In a medium bowl, whisk together the almond flour, cardamom, baking powder, baking soda, salt and orange zest. Set aside.
In a small bowl, beat the eggs, then add the almond extract, coconut palm sugar or honey, butter or coconut oil and orange juice. Whisk to combine. Pour the egg mixture over the flour mixture. Using a spoon, stir to combine.
Pour the mixture into your prepared baking pan.
Bake for 28 to 30 minutes or until a toothpick inserted into the center comes out clean.
Remove and cool in the pan for 5 minutes. Turn onto a plate and drizzle the top with the orange juice, coconut sugar or honey and the toasted almond slices.
Serve once cooled. Store remaining cake in the refrigerator.
I use coconut palm sugar in place of granulated sugar in this recipe. You may certainly use honey or pure maple syrup as well. The coconut palm sugar has about the same grams of sugar and calories as regular granulated sugar, but it's thought to be less of a load on your blood sugar levels and contains minerals and nutrients that sugar does not.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com