In a medium saucepan, combine equal parts water and granulated sugar with a cinnamon stick and whole cloves. Bring to a boil over medium heat, then reduce to a simmer for 10 minutes until slightly thickened. Remove from heat, stir in high-quality honey and fresh lemon juice, then strain and let the syrup cool to room temperature.

While the syrup cools, preheat your oven to 350°F (175°C). Grease and flour a 9x9 inch square or round baking pan.

In a large mixing bowl, sift together all-purpose flour, baking powder, baking soda, ground cinnamon, ground cloves (if using), and salt. Whisk to combine.

In a separate bowl, whisk together granulated sugar, orange and lemon zest, and extra virgin olive oil until blended. Add in large eggs, full-fat Greek yogurt, and pure vanilla extract, mixing until smooth.

Gently fold the dry ingredients into the wet mixture until just combined. Pour batter into the prepared pan.

Place your Greek Honey Cake in the preheated oven and bake for 35-45 minutes, or until the top is golden brown and a skewer inserted comes out clean.

While your Greek Honey Cake is still warm, poke holes all over the surface and slowly pour the cooled honey syrup evenly over the hot cake.

Leave the cake to absorb the syrup for at least 2 hours at room temperature, or preferably overnight.

When ready to serve, garnish with crushed walnuts or pistachios and a sprinkle of ground cinnamon.