Ingredients

• 1 2/3 cups (260g) spelt flour
• 2 tsp baking powder 
• Cup (100g) almond meal
• 1 cup desiccated coconut 
• 50g pistachio kernels, toasted, ground
• 50g extra pistachios, roughly chopped, to serve
• 2 eggs
• 250g low-fat thick Greek-style yoghurt, plus extra, to serve
• 150ml olive oil
• Finely grated zest of 1/2 lemon 
• Finely grated zest and juice of 1 lime
• 1 cup (350g) honey
• 2 tbs orange blossom water

Method

1. Preheat the oven to 180°C. Grease a 23cm loose-bottomed round cake pan and line the base and side with baking paper.
2. Combine the flour, baking powder, almond meal, ground pistachios and 1/4 tsp salt in a large bowl. Place the eggs, yoghurt, oil, lemon and lime zests, and 250g honey in a separate bowl and whisk to combine. Add egg mixture to the flour mixture, beating until well combined.
3. Pour the batter into the prepared pan, then bake for 35-40 minutes until a skewer inserted into the centre comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
4. Meanwhile, for the syrup, place the remaining 100g honey and 150ml water in a saucepan and bring to a simmer over medium heat, stirring until combined. Simmer for 5-6 minutes until reduced by half and syrupy, then stir in the lime juice. Cook for a further 1 minute, then remove from the heat and stir in the orange blossom water. Set aside to cool slightly.
5. Place the cake on a serving plate, then, using a thin skewer, pierce holes into the top of the cake. Pour over the syrup, then set aside to cool.
6. Spread extra yoghurt over the top of cooled cake and sprinkle with extra chopped pistachios to serve. Serves 6-8.