Orange Blossom and Yoghurt Cake

Combine the flour, almonds, sugar, baking powder and salt in a bowl.
Mix together the eggs, yoghurt and oil and stir this into the dry ingredients.
Stir in the rinds.
Take care not to mix too vigorously.
Spoon the mixture into a 20cm spring form pan which has been sprayed with non-stick baking spray and base lined with baking paper.

Bake at 180°C for 30-40 minutes or until a skewer inserted into the cake comes out clean.
Remove and pour over the syrup.
Allow to cool in the pan.
Serve with fresh fruit and extra Greek yoghurt.

SYRUP:
Put the water, sugar, juices and cardamom pods into a saucepan and bring to the boil.
Simmer for 5 minutes until slightly thickened.
Remove and strain out the pods.
Add the orange flower water and pour over the cake when it comes out of the oven.