• Preheat the oven to 180℃ and line a 9 inch round cake tin with oil and baking paper at the bottom.

Nut topping

• To make the nut topping, add all the nuts into a mixing bowl, add the brown sugar and cinnamon powder, stir well to combine. Pour in the honey and orange blossom water, stir until the mixture looks damp.
• Spoon the mixture into the prepared tin and flatten it down with the back of a spoon. Ensure to level the nuts out in order it to bake evenly.

Cake Batter

• In a large bowl whisk the oil with the sugar, add the eggs, yogurt, milk and whisk until combined.
• Add all the dry ingredients and whisk again. Pour the batter into then lined with baking paper and the nut topping mixture.
• Bake at 180℃ for 30-35 mins until the top is risen and golden brown. A tooth pick inserted into the center should come out clean.

Honey syrup

• Add all the ingredients into a small sauce pot. Bring the mixture to a bubble and let it simmer for a few minutes until reduced to half. Set aside to cool down before serving.
• Filo pastry garnish
• Cut up your filo pastry sheets in strips. Like the shape of fettuccine pasta. Deep fry in hot oil until golden in color. Remove from the hot oil and drain the excess oil on paper towel. Immediately sprinkle with cinnamon sugar and orange zest. Let it cool completely before using as a garnish.

Assembly

• While the cake is still warm and not cooled down completely, run a knife around the edges of the cake to ensure it will release when flipped over. Flip the cake over onto a serving platter, cake stand or plate. Top the cake with the filo pastry garnish and drizzle over the warm syrup.
• Slice and serve the cake with more syrup, some pistachio or vanilla ice cream.