Wash the oranges, place in a deep pot, cover with cold water, bring to the boil then turn down and simmer for approx. 2 hours, topping up the water throughout the cooking. Remove from the water and puree the while oranges in a blender.
This can be done a day in advance.
Preheat an oven to 180C. Grease and line the base of a 24cm springform cake tin.
Place the orange puree into a mixing bowl and add the sugar, eggs, almond butter and salt, whisk well to dissolve the sugar. Add the almond meal and baking powder and fold through.
Pour the cake patter into the prepared cake tin and bake for 40 minutes, turning the cake halfway through cooking. Check it is ready by inserting a clean, dry skewer or small knife and if it comes out clean the cake it ready.
Meanwhile, place the orange zest, juice, cardamom and honey in a small pot and reduce by ½ over a medium/high heat. Set aside but reheat to pour over the cake.
When the cake is ready, let it cool for 10 minutes then turn the cake out onto a plate, removing the baking paper. Pierce the still warm cake all over with a skewer then pour the hot orange syrup all over to soak into the cake.
Serve the cake scattered with shaved almonds and your desired yogurt, cream or ice cream.
Store the cake in the fridge in an airtight container & allow to come to room temp for best flavour.