Method:

Preheat the oven to 180C and prepare two square baking tins.
In the meantime, make the sugar syrup by combining the water and sugar in a saucepan. Bring the mixture to a boil, reduce the heat and allow to simmer until slightly thicken, about 15 minutes. Stir in the lemon juice and allow to cool completely.
In a large bowl, whisk together both flours, baking powder, and salt in a medium-sized mixing bowl. In another bowl, beat the eggs and sugar until they’re fully combined and lighted in colour. Add in the yogurt and olive oil.
Gradually add the dry ingredients to the wet ingredients in additions. Pour the batter into the baking tins and for 25-30 minutes. Set aside to cool completely.
Pour the syrup onto the cake and allow to fully soak in the cake.
Loosen the edges of the cake and flip onto a serving platter. Sprinkle with the chopped pistachios and coconut, then slice into squares.
For the tea; crush the cardamon pods in a pestle and mortar. To a saucepan, add the milk and bring to a gentle simmer. Add the pods, reduce the heat and allow to simmer and infuse for 5 minutes. remove from the heat, add the honey and serve.