– 5 large egg – 1 cup low-fat Greek yogurt – 2 cups granulated sugar – 5 tablespoons ground almond – Zest of 1 lemon – Zest of 1 orange – 1 ¼ cup all-purpose flour, plus more for dusting – 1 cup coarse semolina – 2 teaspoons baking powder – ¾ cup extra virgin olive oil, plus more for greasing the pan – Handful of shaved almonds, for topping (optional) – 1 1 /4 cup shelled salted pistachio – 1 ¼ cup quality runny honey – Juice of 2 orange – Juice of 1 lemon
Warm the oven up to 350°F. Oil a 9-by-13-inch baking pan and sprinkle it with all-purpose flour. Give the pan a little shaking to make the flour cover it evenly.
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Mix eggs, yogurt, sugar, crushed almonds, orange and lemon zest, AP and semolina flour, baking powder, and olive oil in a large basin. Stir with wooden spoon or whisk.
2
Use a spatula to distribute batter in the pan.Bake 25–30 minutes on the middle rack until the cake is golden and a toothpick inserted into the center comes out clean. After baking, let the cake cool in the pan.
3
After the cake cools, roast pistachios in a large dry non-stick skillet over medium-low heat. Stir in honey, orange juice, and lemon juice until aromatic.
4
Make holes in the cake with a little knife or skewer. Spread honey pistachio syrup evenly on the cake. Spread pistachios on the cake with a spoon if needed.
5
If used, sprinkle almond shavings. Let the cake soak in syrup for many hours for optimal results. Slice and serve 12–15 cake squares.
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