Place dates in a small bowl and cover with hot water. Let stand until the dates are softened, about 30 minutes. Then drain and set aside.

Place walnuts in a food processor and pulse a few times to lightly chop. Do not grind. Remove chopped nuts and set aside. Carefully wipe out the food processor bowl and blade, but don’t worry if small bits of nuts remain.

Zest your orange(s), keeping the zest separate for the cake batter and for the glaze. Set aside, and keep the zest for the glaze covered with plastic wrap since it might be awhile before you use it.

Juice the orange(s) you just zested, again separating the juice for the filling, the cake batter, and the glaze. Set aside.

Preheat your oven to 350F and spray a 12-cup Bundt pan with baking spray.

Make the filling: Take the drained dates and add them to the food processor, along with 1 tsp of vanilla, 1 tsp cinnamon, and 1/8 tsp kosher salt. Pulse the ingredients lightly while adding ¼ cup fresh orange juice a little at a time until the mixture is smooth. You may need to stop and scrape down the sides of the bowl to ensure all ingredients are incorporated. Set aside.

Make the cake batter: Whisk together the flour, baking powder, baking soda, ½ tsp cinnamon, ½ tsp cardamom, and ¼ tsp salt in a large bowl.

In a separate medium bowl, whisk together 2/3 cup yogurt, brown sugar, oil, eggs, 1 tbsp orange zest, ½ cup juice, and 1 tsp vanilla.

Stir the wet ingredients into the dry ingredients using swift strokes until just combined. Do not overmix. You should have a light, spongy cake batter.

Set aside 1 ½ cups of the batter, then pour the remaining batter into the prepared Bundt pan. Drop spoonfuls of the date filling on top of the batter in the pan and spread evenly so the batter is mostly covered.

Sprinkle the chopped nuts over the filling so the date mixture is covered. Then drop spoonfuls of the reserved 1 ½ cups of batter over the nuts, like you did with the date filling, and spread the batter evenly so that the nuts are mostly covered.

Place your Budnt pan in the oven and bake at 350F for about 30 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cake in the pan on a wire rack for 20 minutes, then run a butter knife lightly along the edges of the pan to loosen the cake. Invert the cake onto a cooling rack and let cool completely.

The cake should be completely cool before you add the glaze.

Whisk together the ¼ cup of yogurt, powdered sugar, ½ tsp reserved orange zest, and 1 tbsp orange juice to form a thick glaze.

Drizzle the glaze over the cake using a large spoon, then place cake in the fridge to let glaze set, about 30 minutes.