Preparation

• Unwrap the phyllo dough from the plastic sleeve; place the sheets on a large surface and leave at room temperature for 20 minutes, in order to dry well. Alternatively, spread a few on a large baking tray and bake at 100C/200F, until dry; repeat with the rest.
• To prepare this Greek orange cake, start first by preparing the syrup. Pour into a pot the water, the sugar, the orange zest and a cinnamon stick and bring to the boil. Simmer for 5-10 minutes, until the sugar is dissolved and the syrup has thickened. Set aside to cool.
• In the meantime prepare the mixture for the orange cake. Pour the vegetable oil into a large bowl, add the sugar and the eggs and whisk. Add the yogurt, the orange juice, the orange zest and the vanilla extract and whisk well, until the ingredients combine and the mixture is smooth. Add the baking powder, and whisk lightly.
• Crumble the phyllo into small pieces using your hands. Add them gradually into the mixture while whisking so they don’t stick to each other.
• Using a cooking brush, oil the bottom and the sides of a baking tray (approx.20x30cm / 8×12 inch) and pour in the mixture. Bake in preheated oven at 180C/350F for 40-50 minutes until, nicely coloured and cooked through. Check if it is ready, by poking a hole with a knife. If the knife comes out clean, then the cake is ready.
• To finish the orange cake, ladle slowly the cold syrup over the hot cake. Allow each ladle of syrup to be absorbed before ladling again.
• Allow time for the syrup to be absorbed and put in the refrigerator. Greek orange cake is ideally served cold, not hot, so that it does not crumble. Enjoy with a big spoonful of ice cream!