Moroccan Orange Cake

Ingredients:
300g ground almonds
250g caster sugar
2 tsp baking powder
5 eggs
200ml sunflower oil
2 tsp honey
zest of 1 large orange, finely grated
zest of 1/2 lemon, finely grated
juice of 1/2 orange
juice of 1/4 lemon

Syrup
juice of 1 orange
juice of 1/2 lemon
5 tbsp honey
3 cloves
3 cinnamon sticks

Soy yoghurt with some ground cinnamon stirred through, to serve

20cm round springform pan, lined with baking paper

Method:

1. Preheat the oven to 180°C
2. In a bowl, mix together the ground almonds, caster sugar and baking powder. 
3. In a separate bowl, whisk together the eggs, sunflower oil, honey, zest and juices.
4. Pour the mixture into the dry ingredients and combine together.
5. Pour the cake mixture into the prepared baking pan and bake in the preheated oven for 45minutes or until a skewer inserted into the middle comes out clean. If the top looks like it is going to burn, cover with foil, being careful not to press on the cake.
6. Combine the syrup ingredients together in a small saucepan. Bring to the boil, reduce the heat and simmer for 5 minutes.
7. While the cake is still warm, turn it out onto a cooking rack on a lined baking tray and drizzle the syrup over and allow it to seep in. Pour any syrup that landed onto the baking paper back onto the cake until all the syrup has been soaked in.
8. When you are ready to serve, pile the cinnamon sticks and cloves on top of one another on the cake. 
9. Serve with the cinnamon soy-yoghurt dolloped onto each slice.