Preheat your oven to 180°C. Line a 9-inch round springform cake pan with parchment paper.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Add the oil, and orange zest and mix.
Add the eggs one at a time, beating well after each addition.
Stir in the buttermilk and rosewater until well combined.
In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, baking soda, and ground cardamom.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared cake pan and smoothen the top.
Bake in the preheated oven for 50-55 minutes or until a toothpick inserted into the centre comes out clean.