Greek honey cake

Make the syrup first so it can cool: the syrup goes on the cake cold or cooled while the cake is warm.

Put half a cup of granulated sugar, three quarters of a cup of water and a quarter cup of fresh orange juice in a small saucepan and bring to a boil.

Turn off the heat, take the pot off the stove and stir in a cup of honey so it keeps its flavour; set aside to cool.

Whisk the all-purpose flour, almond flour, the zest of an orange and two teaspoons of baking powder together.

Melt or soften the stick of butter in the microwave about 30 seconds in its wrapper, and use the wrapper to grease the springform pan.

Whisk the butter with three room temperature eggs, a quarter teaspoon of pure almond extract, a teaspoon of vanilla extract, a cup of honey and half a cup of yogurt or sour cream in a big bowl.

Add the dry ingredients to the wet a little at a time, just until everything is incorporated, and transfer the batter to the pan.

Set the pan inside a half sheet baking tray and bake on the centre rack at 350 degrees Fahrenheit for about 35 to 40 minutes, until a toothpick in the centre comes out clean or with moist crumbs; hers took 50 minutes, checked at 45.

Straight out of the oven, run a knife round the pan, poke the cake all over with a toothpick and pour all the syrup over the top.

Leave an hour to two hours until the syrup has absorbed and the cake is cool, then transfer it to a platter.