Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round tart pan or springform pan.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the egg yolks one at a time until fully incorporated.

Sift in the flour, baking powder, and ground cardamom, then mix until a soft dough forms. Divide the dough into two pieces: one containing about two-thirds of the dough, and the other with the remaining one-third.

Press the larger portion of the dough evenly into the bottom and slightly up the sides of the prepared pan.

In a separate bowl, prepare the filling by mixing the almond flour, powdered sugar, orange zest, and egg whites until a thick, sticky paste forms.

Spread the almond filling evenly over the dough base in the pan.

Roll out the remaining dough on a lightly floured surface and cut it into thin strips.

Arrange the strips over the filling in a crisscross lattice pattern.

Brush the top lattice strips with the heavy cream for a golden finish.

Bake for 35 to 40 minutes, or until the crust is deep golden brown.

Allow the cake to cool completely in the pan before removing and slicing.