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1
Make the syrup: combine sugar, water, and fresh orange juice in a pot and bring to a boil. Turn off the heat, stir in the honey, and let cool.
2
In a bowl, whisk together the dry ingredients: all-purpose flour, almond flour, orange zest, and baking powder.
3
In another bowl, whisk together the melted butter, eggs, almond extract, vanilla extract, and honey until combined, then stir in the yogurt.
4
Gradually fold the dry ingredients into the wet mixture, mixing just until combined — don't overmix.
5
Pour the batter into a greased 9-inch springform pan and bake on the center rack at 350°F for about 35–45 minutes.
6
Once baked, poke holes all over the warm cake with a skewer, then pour the cooled syrup evenly over it.
7
Let the cake sit for about 2 hours to absorb the syrup before serving. Top with whipped cream rosettes or pistachio ice cream and enjoy with Greek coffee.
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