For the cake:
- 1 package Phyllo (about 500 g.)
- 4 big eggs
- 1 cup sugar (200 g.)
- 1 1/4 cup Greek yogurt (300 g.)
- 1 cup light olive oil or sunflower oil
- 1 1/4 cup orange juice
- 2 teaspoons vanilla extract
- zest of 2 oranges
- 1 tablespoon baking powder
For the syrup:
- 1 cup sugar
- 1 cup lukewarm water
- 1/2 cup orange juice
- 1 cinnamon stick
- zest of 1 orange
Remove Phyllo from package and shred it by hand or a with a bread knife into 1/2 inch pieces. Spread it on a large tray and let it air- dry uncovered for at least 3 hours. This step can be done the day before. The dryer the Phyllo is, the better the cake consistency will be.
Make the syrup by bringing the sugar, water, orange juice, orange zest and cinnamon stick to a boil and let it simmer over medium heat for 4 minutes. Remove from heat, take out the cinnamon stick and let the syrup cool completely before pouring it over the hot cake.
Grease a 9 x 13 baking pan with sunflower oil.
In the blender, combine eggs and sugar until pale and frothy. Add the yogurt, orange zest, orange juice, baking powder and vanilla. Beat on medium speed until well combined. Slowly add the oil and beat again. Pour this batter into a large bowl, gradually stir in the shredded dried phyllo, whisking it with a spatula as you go, until fully incorporated.
Pour cake mixture into the prepared pan and bake on 350 F (180 C) for one hour. Add the cool syrup to the hot cake as soon as it comes out of the oven and set it aside for an hour until the syrup has soaked in.
Cut, serve and enjoy! 👩🏻🍳👌🏻