In a large bowl, sift together the flour, baking powder, Orchidea spice blend and salt.
In another bowl, whisk together the sugar, lime zest, yogurt, oil, eggs and vanilla until well blended.
Stir the wet ingredients into the dry until well blended. Fold in the ground pistachios.
Scrape batter into prepared pan and bake for about 50-55 minutes until toothpick inserted into the middle of the cake comes out clean.
Let cool briefly then turn onto a cooling rack.
To make a yogurt topping, in a small bowl, whisk together:
½ cup Greek yogurt
1 tablespoon honey
½ teaspoon La Boîte Orchidea spice blend N.34