Preheat the oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan (I used baking spray with flour) and place it on a baking sheet.
In medium bowl, whisk together the flour, almond meal, baking powder, garam masala, and salt.
Add the sugar and orange zest to a large bowl and rub the ingredients together between your fingers until aromatic. Add the yogurt, eggs and vanilla, whisking until smooth. Continue to whisk while adding the dry ingredients. Switch to a spatula and fold in the melted butter until smooth.
Pour the batter into the loaf pan and smooth out the top with a spatula.
Bake for 50 to 55 minutes, or until golden brown and a toothpick comes out clean.
Allow to cool in the pan for 5-10 minutes, then carefully transfer to a rack to finish cooling.
To prepare the orange yogurt sauce (if using), whisk together the yogurt, orange juice and honey (I microwave the honey for around 10 seconds to thin it out. This will help prevent it from clumping in the yogurt).
Serve the cake plain or with the sauce. The cake is also wonderful with lightly sweetened, freshly whipped cream.