Lemon and honey yoghurt cake

Tags: Greek, waiting, cake
As this cake is so moist, it will keep well for a couple of days.
. Serves 6-8. 18 steps
cake   Remove cake from oven, leave to stand 10 minutes. Unmould onto wire rack.
1 large lemon's zest   beat until pale and creamy Pour into 18cm round cake tin, 6cm high, lined and greased. Sprinkle seeds over. Civer with a circle of baking parchment with a ventilation hole cut in the centre. Bake in moderate oven 50-55 minutes, or until top of the cake feels springy and a skewer inserted into the centre of the cake comes out clean.
4 tablespoons runny honey
110g unsalted butter softened
50g castor sugar
2 large egg yolks   beat in one by one
110g flour sift   fold in
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
110g Greek yoghurt
75g sultanas fold in
20 cardamom pods remove husks, grind in mortar
2 large egg whites beat to soft peaks   mix in 2 tablespoons of egg whites, then fold in rest
1 1/2 tablespoons sesame seeds
lemon-honey syrup   Make holes on top, slowly pour syrup all over.
1 large lemon juice mix
3 tablespoons runny honey
figs   Cut a cross most of the way through, squeeze open Roast in hot oven 10 minutes
butter   place knob on top
honey   drizzle
dollops of yoghurt
Serve slightly warm if possible.