Add the cream and buttermilk to a mason jar and stir well. Let the jar sit at room temperature overnight, up to 24 hours. Once thick, transfer the jar to the refrigerator to chill.

Slice the orange in half widthwise then slice each piece in half lengthwise (4 half moons). Now cut between 1/16 to 3/16 inch half moon pieces (carpel side/triangle shapes).

Bring the water and sugar to a simmer in a sauce pan. Add the whole star anise and the orange pieces.

Bring to a simmer and adjust heat to keep a constant gentle simmer for 45 minutes, stirring often. Taste after 20-25 minutes and remove star anise if needed.

Using a fork, (reserve the syrup) place orange pieces on a baking sheet lined with parchment paper. Place in the oven at 175F to dry out while preparing the cake.

Preheat oven to 325F and butter & flour the bundt pan.

Mix the buttermilk and sour cream together.

Use a food processor to combine dry ingredients together for more even mixing. Combine the flour, baking soda & powder and salt in a bowl, whisk, set aside.

In a large mixing bowl cream the butter and sugar over medium speed for 2 minutes. Scrape the sides and bottom, mix in the vanilla, then the eggs one at a time.

On low speed, alternately add the dry and wet ingredients beginning and ending with the dry ingredients. Mix until smooth, about 15-20 seconds. Don't over-mix.

Add the batter to the pan and smooth out the top. Bake in the center of oven until internal temperature of cake reaches 200F, or a cake tester comes out clean, about 50 minutes. Prepare the syrup and glaze while cake is baking.

Measure the leftover syrup from the candied oranges (there should be about ⅓ cup). Add ½ teaspoon orange extract and 3 tablespoons of amaretto liqueur.

As soon as the cake comes out of the oven, brush half of the syrup onto the bottom. Let cool in the pan for 15 minutes.

Flip the cake out onto a wired rack over a baking sheet or a large plate. Brush on the remaining syrup.

Add all ingredients to a small mixing bowl. Whisk until smooth.

Slice one of the half moon candied orange pieces in half, then slice in half again so you have 4 small triangles. Repeat until you have sliced enough for your cake, or cut to desired size/shape.

Press desired amount of orange pieces all over the cake. Make sure you press the bottom side onto the cake, it will be the stickiest.

Start brushing desired amount of the orange glaze onto the cake. Sprinkle and press on some of the ground almonds as you go. Place the cake onto a cake plate or cake stand and serve with the sweetened crème fraîche.

Add your prepared crème fraîche to a mixing bowl. Whisk in sugar and vanilla to-taste. Serve alongside slices of the cake.

If you refrigerate the cake, make sure it's sealed. To serve chilled cake, bring individual slices to room temperature before serving or warm up slightly on defrost in the microwave.