French Almond Cake

Preheat the oven to 180°C (350°F) and grease a 20cm (8-inch) round cake tin. Line the bottom with parchment paper. 

In a small saucepan, melt the butter over low heat. Set aside to cool slightly.

In a large mixing bowl, beat the sugar and eggs together using an electric mixer or a whisk until the mixture becomes foamy and light in colour.

Gradually add the almond meal to the mixture, mixing until fully combined.

Add the cooled melted butter and Greek yogurt to the mixture, and mix well to combine.

Stir in the orange blossom water, vanilla extract, and lemon zest until evenly distributed throughout the batter.

Pour the batter into the prepared cake tin, smoothing the top with a spatula.

Bake the cake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the centre comes out clean and the cake is golden brown on top.

Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.

Sprinkle flaked almonds evenly over the top of the cake.