1 Preheat the oven to 160ºC. Grease and line the base and the sides of a deep 20cm round cake tin with baking paper.
2 Peel and thinly slice two of the oranges. Finely grate orange zest and juice the remaining orange (you will need 1 teaspoon of zest and ¼ cup of freshly squeezed juice). Set aside zest and juice.
3 Heat 2 tablespoons of the honey in a large non-stick frying pan over medium heat. Add the orange slices and cook for1–2 minutes each side. Remove from the pan and arrange over the base of prepared cake tin.
4 Beat table spread and sugar in a large bowl with an electric mixer until just changed colour (do not over beat). Add eggs, one at a time, beating between each addition, until combined. Add the reserved orange zest and juice, the almond meal, the flour and almond milk; stir until well combined.
5 Pour batter over orange slices in cake tin. Level surface. Bake for 45 minutes, or until a skewer inserted at the centre comes out clean. Remove from oven. Stand in pan for 5 minutes, then turn out onto a wire rack to cool.
6 Make the rosewater yoghurt: Whisk together all the yoghurt ingredients in a bowl. Garnish cake with flowers, if using. Cut the cake into slices and serve with yoghurt.