1) In a mixer, whisk the eggs and sugar until thick and pale in colour.

2) Add the yoghurt and zest of the citrus.

3) Gradually add all the dry ingredients and combined well.

4) Incorporate the olive oil and mix.

5) Pour into the round baking tin (20-23cm) lined with baking paper (or use a silicone round mold for cakes) and bake for 35 minutes at 180C (160C fan) or if pierced with a skewer it comes out clean.

6) Remove cake from the oven and pierce all over with a skewer.

7) Pour the syrup all over the cake and cool slightly before serving.

8) Syrup

9) Add almonds, raisins, cranberries, honey and orange juice to a pot and bring to the boil. Cook for 1 - 2 minutes.