Greek Citrus-Honey Cake

1/2 cup olive oil (mild, or mix of mild and fruity), plus extra for greasing
1 3/4 cup sugar
1 1/2 cup unbleached all-purpose flour
1/2 cup cornmeal
1 tsp baking soda
1 tsp baking powder (double-acting)
1/2 tsp ground cinnamon
1/2 tsp salt
8 oz (1 cup) plain yogurt (regular or low-fat)
2 tsp orange oil or 1 Tbsp orange extract
6 large eggs
1/2 cup slivered almonds, or pine nuts

Syrup:
1/4 cup honey
3 Tbsp fresh lemon juice

1. Grease bottom and sides of a 5-quart slow cooker insert with a small amount of olive oil.  Cut a piece of parchment paper to fit the bottom.  Set in the paper and grease it.
2. In a mixing bowl, stir together the sugar, flour, cornmeal, baking soda, baking powder, salt, and cinnamon.  Separately combine the yogurt, olive oil, orange oil or extract, and eggs, beating with a wire whisk.  Pour the yogurt mixture into the bowl holding the dry mixture and combine until uniformly mixed.  Stir in the nuts.  Pour the batter into the slow cooker.
3. Lay a fold dishtowel across the top of the crock (covering the batter without touching it), cover with the lid, and cook on high 2 hours and 15 minutes, or until the edges turn brown and pull away slightly from the insert, and a wooden skewer poked in the center comes out clean.  Lift the insert (using potholders) out of the cooker and let it rest, uncovered, 15 minutes.  Loosen the sides of the cake with a knife or spatula.  Place a plate over the top and, holding it securely, flip the crock over, so the cake falls onto the plate.  Remove the parchment.  Let the cake cook slightly.
4. Stir the honey and lemon juice together until completely combined.  While the cake is warm, poke holes in the top with a fork, about 20 times.  Spoon the glaze over the top and sides, letting the glaze seep in slowly before adding more.  Serve in thin slices.

Source: Cooking Green