Greek Yogurt Cake with Oranges and Cloves

Preheat the oven to 350°F. 

Butter and flour a 9-inch round cake pan; tap out excess flour.

Zest oranges; set zest aside. 

Cut a thin slice off both ends of orange. 

Following the curve of the fruit, cut away peel and white pith. 

Working over a bowl, cut along each side of the membranes to release segments, letting segments fall into the bowl. 

Repeat with remaining orange.

In a medium bowl, whisk together flours, baking powder, baking soda, cloves and salt. Set aside. 

In a large bowl, combine sugar, 2 tablespoons orange zest and lemon zest and rub together with your fingers. 

Stir in honey, eggs and vanilla. 

Stir well to combine. 

Slowly pour in oil and stir to combine, then stir in yogurt. 

Stir in flour mixture in small batches; do not overmix. 

Batter will be quite thick.

Spread batter evenly in the prepared pan. 

Drain orange segments and arrange in a circular pattern on top of the batter, pressing down slightly. 

Bake until cake is golden brown and a toothpick inserted in the center of the cake comes out clean, about 40 minutes. 

Cool on a wire rack for 5 minutes. 

Remove cake from the pan and cool completely on the rack. 

Wrapped tightly, cake will keep for up to 3 days at room temperature.