Greek filo orange cake (Portokalopita)

Instructions

• 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.
• Preheat oven to 140°C.
• 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.
• Increase oven to 180°C. Grease a 23cm springform cake tine and dust with a little flour.
• Whisk eggs, yoghurt, olive oil, orange zest, juice and sugar in a large bowl. Then add baking powder and crumbled filo, gently fold together.
• 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.
• Cool and serve chilled with extra yoghurt and confit orange slices.
• To make confit oranges finely slice oranges.
• Place the sugar and water in a non stick fry pan, heat to dissolve sugar.
• Add orange slices and cook over a medium heat till reduced and sticky.
• Allow to cool before serving or using to decorate cake.