Preheat the oven to 180°C. Grease and line an 7-inch round cake tin with baking parchment. Set aside.
In a medium bowl, whisk together the flour, ground almonds, baking powder, bicarbonate of soda and orange zest until thoroughly combined. Set aside.
In a small bowl, whisk together the yogurt and orange juice until combined fully and completely smooth.
In a large bowl, whisk together the sugar and melted butter until smooth and lump free. Add the egg & almond extract into the bowl and beat well, scraping down the sides of the bowl as needed. Add a third of the dry ingredients to this mixture and use the whisk to mix together until justtt combined. Add half of the yogurt mix to the bowl and whisk together until justtt combined, but not entirely. Repeat these steps, alternating the dry and wet ingredients, until everything has been added to the bowl. Ensure that the mixture is fully combined, but try not to beat together too much as this makes the cake dry.
Pour the batter into the prepared tin & bake in the preheated oven for 30-40, or until a skewer inserted into the centre of the cake comes out clean and the cake is lightly golden all over. Leave the cake to cool in the tin for 10-minutes before turning out onto a wire rack to cool completely.