Greek Orange Honey Cake with Pistachios

Cake:

5 Large Eggs

1 c Greek Yogurt

2 c Sugar

5 T Ground Almonds 

Zest of 1 Lemon

Zest of 1 Orange

1 ¼ c AP Flour

1 c Coarse Semolina  

2 t Baking Powder

¾ c Grovestone Blood Orange Olive Oil

Topping:

1 ¼ c Shelled Pistachios

1 ¼ c Light Honey

Juice of 2 Oranges

2 T Grovestone Lemon Balsamic Vinegar

Preheat Oven 350. Grease 9x13 baking pan with butter and dust with flour. Place cake ingredients in a bowl and whisk by hand or in a stand mixer and mix until combined. Pour batter in the prepared pan, evening out the batter. Bake 25-30 until cake tester inserted comes out clean. Remove and let cool completely. Toast the pistachios in a dry skillet for about a minute or two. Stir in honey, orange juice and balsamic vinegar. Bring to a boil for 1 to 2 minutes or until slightly thicken and has the consistency of syrup. Poke holes in the cake with a small knife or skewer. Pour topping over the cake as evenly as possible. Top with almonds. Syrup needs to be hot when pouring over the cake. Allow to sit a couple of hours or overnight for flavors to marry. Server 12-15.