Greek Orange Cake.
Scrunch up sheets of phyllo pastry (I used a whole 250g packet!) and place on a baking sheet, and bake in a 120°C oven for
about 30 minutes, turning once, until crisp and crunchy. Make a syrup by mixing the juice from 2 oranges with 300 ml water,
300 g caster sugar and a stick of cinnamon, bring to a boil and simmer for 5 – 6 minutes, then set aside to cool.
Beat 4 eggs with 200 g caster sugar until pale and frothy, add the zest from 2 oranges, 300 ml Greek yogurt, a tsp vanilla extract,
a tsp baking powder and 250 ml vegetable oil. Now break up the crisp phyllo pastry into smaller pieces and mix into the beaten egg
mixture until fully incorporated. Tip into a greased baking tin and bake for 45 minutes in a 180°C oven. When cooked and golden,
remove from the oven and pour over the cooled syrup. Leave to cool for a couple of hours before serving in slices with crème fraîche.