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Preheat the oven to 170°C
Grease and line a 9 inch baking tin with baking powder
In a bowl, add the oil, caster sugar, honey and eggs, then whisk together
Stir in the ground almonds, flour, baking powder, bicarbonate of soda, salt, orange and lemon zest
Mix in the yoghurt
Pour into baking tin and bake for 50 minutes in the middle of the oven
Remove when a skewer inserted comes out fairly clean
While the cake bakes, add the sugar and lemon/orange juice into a bowl and mix
Set a frying pan to medium to high heat and add 2 tbsp olive oil followed by the rosemary
Fry for 3 minutes until gently crisped up
Stir the rosemary through the juice and sugar mix
Pour the syrup over the hot cake and leave to soak in
Serve cake warm or at room temperature with crème fraîche