Start by combining 1 cup of water and 1 cup of granulated sugar in a saucepan over medium heat. Stir until the sugar dissolves, then add a cinnamon stick, a few whole cloves, and strips of orange and lemon peel. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10 minutes. Remove from heat and stir in 1 cup of high-quality honey and 2 tablespoons of fresh lemon juice.

While the honey syrup cools, preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan lightly with olive oil or line it with parchment paper.

In a medium mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground cloves, and a small pinch of salt.

In a large bowl, rub together 1 cup of granulated sugar with the zests of 1 large orange and 1 large lemon until fragrant. Then whisk in 1/2 cup of extra virgin olive oil, followed by 3 large eggs, 1 cup of full-fat Greek yogurt, and 1 teaspoon of pure vanilla extract until smooth.

Gradually add the bowl of dry ingredients to the wet mixture, folding them gently with a spatula until just combined.

Pour the batter into your prepared cake pan, spreading it evenly. Place it in the preheated oven and bake for 35-45 minutes.

Once baked, remove the cake from the oven and let it cool for about 10 minutes. Poke holes all over the top of the warm cake and carefully pour the cooled honey syrup evenly over the surface.

Allow the soaked Greek Honey Cake to rest at room temperature for at least 2 hours, or ideally overnight.

When ready to serve, consider garnishing with crushed nuts or a sprinkle of cinnamon. Slice the Greek Honey Cake and serve alongside coffee or tea.