Ingredients
SYRUP
- 150g caster sugar
- 1 stick cinnamon
- 2 oranges, halved and juiced
CAKE
- butter, for the tin
- 200g (about 6 sheets) filo pastry
- All Purpose Flour, for dusting
- 2 oranges, zested and juiced (you will need 150ml)
- 300g greek yogurt
- 100ml olive oil
- 80g caster sugar
- 1 tbsp baking powder
- 6 eggs, beaten until foamy
- greek yogurt or vanilla ice cream, to serve
Method
- Heat the oven to 140C/fan 120C/gas 1. To make the syrup, slowly heat all the ingredients in a pan to dissolve the sugar, then boil briefly to make a thin syrup.
- Strain and cool. It is important that the syrup is made ahead and poured cold onto the hot cake.
- Butter a 23cm springform cake tin and dust with flour. Dry the filo sheets in the oven for 20 minutes, cool on a wire rack, then crumble.
- Turn up the oven to 210C/fan 190C/gas 7. Mix the rest of the cake ingredients plus a pinch of salt in a bowl and whisk well, then add the broken filo sheets.
- Pour into the tin, put into the bottom of the oven and bake for 35-40 minutes or until a skewer poked into the middle comes out clean.
- Prick holes all over the top of the cake with a skewer and immediately pour over the cold syrup.
- Cover the cake to ensure it keeps warm and absorbs the syrup quickly. Cool, then chill overnight. Serve chilled with greek yogurt or vanilla ice cream.