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Add baking powder and orange blossom water to your buttermilk, give it a stir and set it aside for a few minutes.
Into a large bowl combine your dry ingredients, then rub the softened butter through with your fingertips until it resembles coarse crumbs.
Beat your eggs into the buttermilk mixture, pour it into the dry ingredients and fold gently until just combined — the batter will look a little shaggy and sticky.
Before you transfer anything to your dish, reserve three quarters of a cup of batter and set it aside.
Press the remaining batter into a well greased 30 cm baking dish using the back of a wet spoon.
Mix together the melted ghee, brown sugar, cinnamon and the reserved batter until combined, then pour it over the top and press it down gently with the back of your spoon right to the edges.
Bake at 170 degrees fan-forced for 40 minutes or until deep golden and cooked in the centre.
Dust with icing sugar or serve warm with ice cream.