• Preheat oven to 350 F. Grease and line a 9 inch loaf pan with parchment paper. Make sure to also grease the paper, leaving overhang on long sides. Doing this will ensure an easy loaf release. 
• In a large bowl, add the sugar and orange zest. Using your clean fingers, massage the zest into the sugar. Doing this will release the oil from the orange zest.
• Add the two eggs, almond extract and whisk for about 30 seconds to 1 minute.
• Now add the olive oil, orange juice and yogurt. Mix everything together really well.
• In a separate bowl, sift in the dry ingredients : almond flour, all purpose flour, baking soda, baking powder and salt. Add the dry ingredients into the wet ingredients and mix until combined. Do not over mix the batter.
• Pour the batter into your greased and loaf pan.
• Place the pan on the middle rack and bake for about 40 minutes until golden all over and when gently pressed , it springs back and a toothpick inserted in the center comes out clean. 
• NOTE: It's okay if the loaf has dipped a little in the center. 
• Allow the cake to cool for about 10 minutes.
• Poke some holes all over the top of the cake and pour some of the syrup over the top. Top with sliced almonds all over and add some additional syrup over the almonds.
• Using the parchment overhang, lift the loaf out of the pan carefully and place on rack. Peel away parchment.

  Allow the cake to cool before serving. Store the cake in an airtight container and enjoy within 2-3 days.

Orange Blossom Water Syrup

• Make the syrup while the cake is baking.
• In a small saucepan, add the sugar, water, orange juice and orange blossom water. Bring the mixture to a gentle simmer until the sugar dissolves. This may take about 5 minutes. Taste and add additional orange blossom water to your liking.