Lightly coat an 8-inch square baking pan with nonstick cooking spray.
In a medium-size bowl, whisk together the flax meal and water.
Set aside to thicken.
In a large-size bowl, whisk together the flour, ground almonds, sugar, cardamom, salt, baking powder, and baking soda.
Whisk the fresh orange juice, canola oil, and both extracts into the flax mixture.
Carefully fold the wet ingredients into the dry ingredients, being cautious not to overmix.
Pour the batter into the prepared baking pan.
Bake for 24 minutes, or until a toothpick inserted into the center comes out clean.
Leave the cake in the pan for at least 30 minutes before transferring to a wire rack to cool completely.
To make the icing: In a medium-size bowl, combine the powdered sugar and orange juice (adding juice drop by drop).
Stir vigorously until the mixture is smooth and easily spreadable.
Once the cake is cool, apply the icing to the top using an icing spatula.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a light dusting of ground almonds or sliced fresh oranges for an extra burst of flavor.Wine Advice:Pair with a crisp Sauvignon Blanc or a refreshing glass of chilled Prosecco.