Step 1

Preheat oven to 180°C (350°F). Grease and line base and sides of a 15cm (6-inch) cake tin with parchment paper. Using an electric mixer fitted with the paddle attachment, beat the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Add the almond meal, baking powder, orange blossom water, honey and orange zest and stir well to combine.

Step 2

Spoon the mixture into the cake pan. Bake for 30-40 minutes or until a skewer comes out clean when inserted into the centre. Remove from the oven and allow to cool in the pan for ten minutes before turning out onto a wire rack and allow to cool completely.

Step 3

Whilst the cake is cooling, add the orange juice, honey and light brown sugar into a small saucepan and bring to the boil. Boil gently for 5 minutes and then set aside to cool. The syrup will thicken as it cools.

Step 4

Once the cake has cooled completely, spoon the Greek yoghurt onto the top of the cake and smooth with the back of the spoon. Sprinkle the pistachios over the top and drizzle with orange honey syrup. Slice and serve immediately.