Greek filo orange cake by Foodland Recipe Kitchen

Preparation Time: 25 mins
Cooking Time: 90 mins
Serves: 12

Ingredients

• 150g caster sugar
• 1 tbsp honey
• juice of 2 oranges
• 1 cinnamon stick
• 350g filo pastry
• 6 eggs, beaten
• 400g Greek yoghurt
• 180ml olive oil
• zest and juice of 2 oranges (you need 150ml juice)
• 125g caster sugar
• 1 tbsp baking powder
• 3-4 oranges
• 1 cup caster sugar
• 1 cup water

Equipment

• Saucepan
• 23cm springform cake tin
• Non stick fry pan

Instructions

1. Prepare the syrup prior to making the cake so that it is cooled before using. Combine 150g caster sugar, 1 tbsp honey, juice of 2 oranges in a saucepan
   and bring to the boil. Stain and set aside.
2. Preheat oven to 140°C.
3. Scrunch the sheets of filo into balls and place on a baking tray. Put the tray into the oven for 15 minutes to dry out the pastry. Remove
   from oven allow to cool and then crumble.
4. Increase oven to 180°C. Grease a 23cm springform cake tine and dust with a little flour.
5. Whisk eggs, yoghurt, olive oil, orange zest, juice and sugar in a large bowl. Then add baking powder and crumbled filo, gently fold together.
6. Pour cake mixture into prepared tin and bake for 35 minutes or when tested with a skewer, it comes out clean. Using a skewer, prick holes over the cake and immediately pour over the cooled syrup.
7. Cool and serve chilled with extra yoghurt and confit orange slices.
   To make confit oranges:
8. Finely slice oranges.
9. Place the sugar and water in a non stick fry pan, heat to dissolve sugar.
10. Add orange slices and cook over a medium heat till reduced and sticky.
11. Allow to cool before serving or using to decorate cake.