Grease two 6.5-inch cake pans and line the bottoms with parchment paper and set them aside, (you can use 8 inch cake pans, they will just cook about 5-10 minutes faster).

In a medium sized bowl, stir together the flour, almond flour, baking powder, cardamom, cinnamon, and salt until combined. Set aside.

In a stand mixer with paddle attachment, mix together the yogurt, sugar, eggs, orange zest, and orange juice at low speed until combined. Add the flour mixture, then add the olive oil and extracts and mix until *just* combined. Evenly distribute the batter between the two lined and greased cake pans and bake at 350 for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. If you’re using two 8-inch cake pans, bake them for 25 to 35 minutes.

Allow the cakes to cool on a wire rack for 10 minutes before turning the cake out of the pans and allowing them to cool completely on the wire rack.

Preheat the oven to 350 degrees Fahrenheit. Prepare by melting the sugar with a little water over medium heat. Continue cooking until the sugar starts to caramelize in the pan and turns a pale brown color (keep a close eye as it can go from caramelized to burnt quickly), then immediately remove it from the heat, add butter, and stir to combine. If the mixture hardens after butter is added, just put it back on the heat and stir until smooth.

In a large bowl, pour the caramel mixture over the almonds, toss to coat, and evenly distribute between two lipped baking sheets lined with parchment paper and bake for 5 minutes. Remove and allow to cool to room temperature before breaking apart the caramelized almonds into roughly 2-inch pieces.

In the bowl of a stand mixer fitted with the whisk attachment, mix together all of the ingredients at medium speed until soft peaks form. This will happen fairly quickly so pay close attention, you do NOT want to overbeat the mixture. Once soft peaks are achieved, remove and set aside.

Use a long bread knife to cut the domes off the top of the cakes so that they’re flat on top. Ice the top of one cake, then place the other cake on top of it and ice the sides and top of the cake. Dollop any extra mascarpone whipped cream on top.

Stick the caramelized almonds to the sides of the cake by pressing them gently onto the icing. Repeat until the sides of the cake are covered. You can place one caramelized almond piece on top of the dollop of mascarpone whipped cream on the top of the cake for a garnish. Serve and enjoy!

This will keep in an airtight cake box in the refrigerator for up to 1 week.