Preheat your oven to 180°C/355F and grease the bundt tin.

Place the butter and sugar into a bowl and beat until light and fluffy, approximately 3 minutes with a hand beater.

Add in 1 egg and beat until well combined and fluffy, approximately 1 minute, repeat with the remaining eggs.

Place the zest and orange juice into a small bowl and mix with the yogurt and extract until well combined.

Add the juice mixture and the extract into the butter mixture and beat until well combined and smooth.

Sift the flour, baking powder and baking soda into the orange mixture and beat on low until just combined and no dry patches remain in the bowl.

Pour into the prepared tin and bake for 40 minutes or until a skewer comes out clean.

Set aside on a cooling tray, before inverting onto a serving plate.

To make the frosting, place the orange juice in a saucepan on medium heat until it's simmering and has reduced slightly, approximately 3 minutes.

Set aside 1 tablespoon of the juice in a frying pan and pour the remaining in a bowl, allowing to cool for 5 minutes.

Add butter and icing sugar to the bowl with the orange juice, beat until smooth.

Spread the frosting over the cake evenly.

Add the maple syrup, brown sugar and walnuts to the frying pan with the tablespoon of reduced orange juice and place on a high heat until bubbling, stirring to coat evenly.

Sprinkle the sea salt over the walnuts and spoon carefully on top of the cake (they will be a little sticky).

Slice and serve, alongside your favorite hot beverage.

Dig in!