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1
Preheat the oven to 350u00b0F. Butter an 8-inch square baking dish.
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2
Put the flours, baking powder, baking soda, and salt in a bowl and whisk to combine. Set aside.
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3
Combine the yogurt, lemon zest, and vanilla in another bowl. Set aside.
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4
Combine the eggs and sugar in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until pale yellow and tripled in volume, about 5 minutes. Lower the speed to low and slowly pour in the canola oil. Add the yogurt mixture in two additions. Scrape down the sides of the bowl. Add the dry ingredients and mix until just combined. Fold by hand with a rubber spatula until the batter is smooth.
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5
Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
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6
Prepare the syrup while the cake is baking. Bring the water to a boil in a small saucepan. Remove from the heat, add the tea leaves, cover, and let steep for 5 minutes.
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7
Strain and discard the tea leaves. Return the liquid to the saucepan and add the sugar and lemon juice; bring to a boil. Lower the heat and simmer for 8 minutes, until reduced to 1 1/4 cups.
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8
As soon as the cake is out of the oven, pour the hot chamomile syrup evenly over the cake. Set the cake aside to cool and absorb the syrup completely. Invert the cake onto a platter to hold the syrup.
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9
Slice and serve with a spoonful of yogurt and chopped pistachios.
