1 Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) round or square cake pan and line the bottom with parchment paper.

2 In a large bowl, whisk together almond flour, granulated sugar, baking powder and salt until evenly combined.

3 In a separate bowl, beat the eggs lightly then whisk in melted butter, Greek yogurt, vanilla, orange zest and orange juice until smooth.

4 Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms. Fold in the cranberries gently.

5 Prepare the crumb topping: in a small bowl, combine almond flour and brown sugar, then cut in the cold butter with a fork until coarse crumbs form. Stir in the sliced almonds.

6 Spoon half the batter into the prepared pan and spread evenly. Sprinkle half of the crumb topping over the batter. Add the remaining batter and top with the rest of the crumb mixture, gently pressing so it sticks.

7 Bake for 35–45 minutes, or until the top is golden and a toothpick inserted into the center comes out mostly clean (a few moist crumbs from cranberries are fine).

8 Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

9 Make the glaze: whisk powdered sugar with 2–3 tablespoons orange juice until smooth. Drizzle over the cooled cake.

10 Slice and serve with coffee or tea. Store leftovers covered in the refrigerator for up to 4 days.