Serves 1
Directions
- 1Dry out the filo pastry by leaving the sheets uncovered in a warm dry place, ideally the day before.
- 2Add all syrup ingredients (sugar, water, orange juice, orange zest, and cinnamon stick) to a pan over high heat and stir until the sugar has melted and the syrup begins to boil, then remove from the heat and leave to cool.
- 3Whisk the Greek yoghurt and orange juice in a mixing bowl until well incorporated.
- 4Add the sunflower oil, sugar, vanilla extract, eggs, orange zest, baking powder, and salt to the bowl and whisk well until combined.
- 5Add the dried filo pastry to the cake mix gradually, stirring continuously until fully incorporated.
- 6Pour the mixture into a greased baking tray and bake at 170°C.
- 7Check doneness by inserting a knife into the centre of the cake; it is ready if it comes out clean.
- 8Remove the cake from the oven and immediately pour the cooled syrup over it.
- 9Leave to cool and let the syrup soak in for a couple of hours, ideally until the following day.
Ingredients
- 700 g granulated sugar
- 500 g water
- 100 g orange juice
- 3 whole orange zest
- 1 whole cinnamon stick
- 200 g Greek yoghurt
- 100 g orange juice
- 200 g sunflower oil
- 200 g sugar
- 1 tsp vanilla extract
- 4 whole egg
- 2 whole orange zest
- 20 g baking powder
- 450 g dried filo pastry, dried out
- 1 pinch salt
Equipment
panmixing bowlwhiskbaking trayknife
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