Method

• 1.
  Preheat oven to 160°C (not fan-forced). Grease a 23cm springform cake pan, then line the base with baking paper.
• 2.
  Beat butter, sugar and 2 tablespoons of the honey with electric beaters until light and fluffy.
• 3.
  Add rind, then add yolks one at a time, beating well after each addition. Fold in flour, baking powder and soda, then stir in 110ml of the yoghurt.
• 4.
  In a separate bowl, beat eggwhites until soft peaks form, then gently fold into mixture with sultanas. Pour into cake pan and bake for 1 hour, or until a skewer inserted into the centre comes out clean.
• 5.
  Meanwhile, combine the lemon juice, 3 tablespoons honey and the cinnamon in a saucepan, then boil for 1 minute. Remove to cool slightly.
• 6.
  Prick cake several times with a skewer and drizzle with syrup. Cool completely.
• 7.
  To serve, spread with remaining yoghurt and drizzle with remaining honey. Garnish with pistachios.