Method Steps

1. Step 1: To make the sweet syrup, boil orange juice, water, and sugar in a pan for 8 minutes with a cinnamon stick until lightly thickened, then leave to cool completely.

   Ingredients used in this step:

   • 4 ⁷/₈ ml ground cinnamon
   • 200 g caster sugar

2. Step 2: Tear the fresh filo pastry sheets into small ribbons, scatter them across baking trays, and bake at 120°C for 15 minutes until completely dried out and brittle.

   Ingredients used in this step:

   • 400 g puff pastry

3. Step 3: In a large bowl, whisk the vegetable oil, caster sugar, and Greek yogurt together until smooth, then beat in the large eggs one by one.

   Ingredients used in this step:

   • 200 g greek yogurt
   • 150 ml vegetable oil
   • 100 g caster sugar
   • 4 large eggs

4. Step 4: Crush the dried crisp filo pastry shards into the yogurt custard mixture, stirring gently to combine. Pour into a large greased baking dish and bake at 180°C for 35 minutes.

5. Step 5: Pour the cold orange syrup immediately over the boiling hot cake as soon as it comes out of the oven. Allow it to sit for 1 hour to fully absorb before serving.