1. Preheat oven to 350°F. Grease a 9-inch cake pan with ghee and flour it. Set aside.
2. Melt ghee in a microwave-safe bowl and set aside.
3. In a large bowl, add sugar and orange zest. Using your fingers, rub the zest into the sugar until it becomes a wet, sandy mixture and the zest is fragrant.
4. Add eggs and whisk vigorously until fully incorporated and mixture is thick and smooth.
5. Slowly add melted ghee while whisking continuously. Add almond extract, milk, and fresh orange juice. Mix well.
6. Add flour, baking soda, baking powder, and salt. Mix until incorporated, scraping down the sides and bottom of the bowl.
7. Pour mixture into prepared cake pan. Smooth batter into an even layer using an offset spatula or back of a spoon.
8. Bake for 45-55 minutes or until top is a deep, golden color. You should be able to insert a toothpick in the middle and have it come out clean.
9. Remove from oven but allow to cool for 10-15 minutes in the pan, then turn out onto a cooling rack.
10. Once fully cooled, dust top with powdered sugar. Option to serve with whipped cream and/or fresh berries.

Store at room temperature in an airtight container for up to 4 days, or refrigerated for up to 7 days.