In a medium saucepan, combine water, granulated sugar, a cinnamon stick, whole cloves, and strips of orange and lemon peels. Bring to a boil over medium heat, stirring occasionally for 10 minutes. Remove from heat and stir in honey and fresh lemon juice until fully dissolved. Set aside to cool.

Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan with olive oil or line it with parchment paper.

In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, ground cloves, and salt.

In another bowl, rub the zest of orange and lemon into granulated sugar. Add olive oil and mix in eggs, yogurt, and vanilla extract until smooth.

Gently fold the dry ingredients into the wet ingredients until just combined.

Pour the batter into the prepared baking pan and bake for 35 to 45 minutes, or until a skewer inserted comes out clean.

Once baked, cool the cake for 10 minutes, poke holes in it, and gradually pour the cooled honey syrup over the cake.

Allow the cake to absorb the syrup for at least 2 hours, or overnight if possible.

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