Combine 1 cup of water, 1 cup of granulated sugar, a cinnamon stick, cloves, and citrus peels in a medium saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened. Remove from heat, stir in honey and lemon juice, then strain and cool.

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with olive oil or line it with parchment paper.

In a large bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, 0.5 teaspoons of baking soda, and spices until well combined.

In another bowl, blend 1 cup of granulated sugar, 0.5 cup of olive oil, and 3 eggs until creamy. Then, add yogurt, vanilla, and zests and stir gently until smooth.

Gradually fold the wet ingredients into the dry ingredients until just combined.

Pour the batter into the prepared cake pan and bake for 35 to 45 minutes, checking for doneness at 35 minutes.

After baking, poke holes in the cake and pour the cooled syrup over it to soak.

Allow the cake to rest for at least 2 hours or overnight to absorb the flavors.

Serve garnished with crushed nuts or a sprinkle of cinnamon.