Preheat the oven to 180 C. Mix all sponge ingredients together in a large bowl. Grease a cake tin of about 22 x 29 cm with a little olive, then dust with a sprinkling of flour and shake the tin about. Spoon in the sponge mixture from the bowl, scraping it all out and use a spatula to spread it evenly.
Put the cake into the hot oven to bake for about 25 to 30 minutes, until golden and cooked through. To check, remove from the oven and stick a skewer into the center of the cake. If it comes out clean it's done, so put it to one side to cool for about half an hour.
When you're just about ready to serve your cake, toast the, roughly chopped, pistachios in a dry pan over low to medium heat till they start to become golden brown and smell delicious. Add the honey to the pan and stir everything through. Squeeze the juice from both the orange and the lemon in the pan and then boil for 1 or 2 minutes until it becomes syrupy and thick.
Stab the cake all over with a small knife to create little holes for the syrup to sink in to. then pour the pistachios and syrup all over the top and use the back of a spoon to spread it out evenly. It will look a bit runny but if you leave it for about 15 minutes the syrup will be soaked up.
While still slightly warm, slice your cake and serve it with some chopped strawberries and greek yogurt on the side