Cook: 1 hr 45 mins (approx)

Serves: 12

No more worrying about the thin pastry leaves drying out, nor having to brush them with melted butter. It’s a splash of sunshine to brighten cold, dark evenings. If you want to make it parev, replace the yogurt with plant-based version. Serve with an extra dollop of yogurt on the side or as it is.

Method:

Combine the syrup ingredients in a pan and bring to a boil. Once it starts boiling, reduce heat, and simmer uncovered for 15 minutes. Remove from heat and cool.
Dry the filo: preheat oven to 100°C. Open up the filo sheets, then scrunch them up individually then place on baking sheets. Bake for 10 minutes, then flip over to ensure it’s dry on all sides. Bake for another 8-10 minutes until very dry and brittle. Cool for 20 minutes before breaking it with your hands into small pieces. Set aside in a bowl.

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Ingredients

Name: Portokalopita Greek orange filo cake
Prep time: 20 min
Cook time: 1 min
Yield: 12
Ingredients: IngredientsSyrup375 ml water300g sugar80 ml orange juice1 cinnamon stick1/4 tsp orange blossom waterCake450g filo pastry sheets4 eggs150g sugarZest from two oranges250ml Greek yoghurt1 tsp vanilla extract1 tsp baking powder1 tsp bicarbonate of soda¼ tsp salt250ml vegetable oil125ml orange juiceVegetable oil for greasing tin1 orange, for decoration

Syrup

375 ml water

300g sugar

80 ml orange juice

1 cinnamon stick

1/4 tsp orange blossom water

Cake

450g filo pastry sheets

4 eggs

150g sugar

Zest from two oranges

250ml Greek yoghurt

1 tsp vanilla extract

1 tsp baking powder

1 tsp bicarbonate of soda

¼ tsp salt

250ml vegetable oil

125ml orange juice

Vegetable oil for greasing tin

1 orange, for decoration