Prepare the honey syrup by combining honey and water in a saucepan.

Heat the syrup over medium heat until the honey is dissolved.

Bring the syrup to a boil, then reduce heat and simmer for 10 minutes.

Remove the syrup from heat and stir in the orange liqueur.

Preheat the oven to 350°F (175°C).

Grease and flour a 9-inch tube pan.

In a bowl, beat the eggs until light and fluffy.

Gradually add sugar, melted butter, and orange rind to the eggs.

Mix until creamy.

In a separate bowl, combine flour, baking powder, and ground walnuts.

Add the egg mixture to the dry ingredients.

Beat thoroughly, then fold in the yogurt.

Pour the batter into the prepared tube pan.

Bake in the preheated oven for 45-50 minutes, or until a cake tester comes out clean.

Remove the cake from the oven and let it cool on a rack for 10 minutes.

Poke holes in the top of the cake with a toothpick.

Spoon the cooled syrup over the cake.

Let the cake stand for at least 3 hours before serving.