For the Cake:

1. Pre-heat the oven to 350° F. Grease an 8-inch cake pan with butter or a baking oil spray (I use coconut oil), and then line with parchment paper, and then spray parchment paper. Set aside.
2. In a small bowl, whisk together the almond flour, all-purpose flour, cardamom, and salt.
3. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter, sugar, and orange zest until light and fluffy, about 3 minutes on medium-high speed.
4. On low speed, stir in the eggs one at a time, then the orange juice, vanilla extact and rose water, stopping the mixer to scrape down the sides of the mixer bowl after the addition of each egg.
5. Next, stir in the flour mixture until it’s completely incorporated. Then scrape the batter into the prepared cake pan. The batter will be thick. Smooth the top.
6. Bake the cake until the center feels set and a toothpick inserted into the center will come out clean, about 40-45 minutes. 
7. Remove the cake from the oven and place on a wire rack to cool. Let the cake cool for about 30 minutes before you remove it from the pan. Let it come to room tempature before adding the glaze. 
8. When the cake is cooled, prepare the glaze by adding the sugar, milk or cream and rose water to a small sauce pan. Over medium heat, warm the mixture until it thins to desired texture, stirring constantly. Do not boil the mixture.
9. Remove from heat and immediately pour over the cake. The glaze will set almost instantly. 
10. Garnish as desired and serve
11. The cake can be also be made ahead of time and stored at room temperature until ready to serve.