1 2/3 cupsGreek yoghurt or whole milk yoghurt drained of water
For the orange-honey glaze
1/2cupfresh orange juice
1firm orange peeled and sliced thinly into circles
Preheat the oven to 180 degrees C and lightly grease a non-stick, 9-inch cake tin.
Beat together the egg yolks and the sugar till thick and creamy. Mix in the ground almonds followed by the yoghurt, zest and lemon and orange juices.
In a separate, clean bowl, whisk the egg whites until stiff and gently fold into the yoghurt mixture. Pour into the prepared tin and bake for 50-60 minutes till lightly golden and puffed (don't worry if the cake subsides when you switch off the oven). Cool the cake and unmold onto a plate.
To make the glaze, heat the honey with the orange juice on medium heat in a non-stick pan till bubbling. Gently put in the orange slices taking care not to put one on top of the other, and cook them till the liquid becomes syrupy. Now lift the orange slices with tongs and arrange them on the cake. Finally pour the orange-honey glaze over to cover the top of the cake.