In a medium saucepan, combine 1 cup of water, 1 cup of granulated sugar, a cinnamon stick, whole cloves, and strips of orange and lemon peel. Bring to a gentle boil over medium heat and let simmer for about 10 minutes. Remove from heat, stir in 1 cup of high-quality honey and fresh lemon juice until dissolved. Allow to cool.

Preheat your oven to 350°F (175°C) and prepare a 9-inch round baking pan by greasing it with extra virgin olive oil or lining with parchment paper.

In a large mixing bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground cloves, and ½ teaspoon of salt. Whisk to combine.

In another bowl, rub the zest of 1 large orange and 1 large lemon into 1 cup of granulated sugar until fragrant. Add ½ cup of extra virgin olive oil and 3 large eggs, followed by 1 cup of full-fat Greek yogurt and 1 teaspoon of pure vanilla extract. Whisk until smooth.

Gently fold the dry ingredients into the wet mixture until just combined to ensure the cake remains light and fluffy.

Pour the batter into the prepared baking pan and smooth the top. Bake for 35-45 minutes, until golden and a skewer inserted in the center comes out clean.

Once baked, cool in the pan for about 5 minutes. Poke holes into the top of the cake and slowly pour the cooled honey syrup over it.

Let the cake sit at room temperature for at least 2 hours, or refrigerate overnight for best results.

Garnish with crushed walnuts or pistachios and a sprinkle of ground cinnamon before serving.