No more worrying about the thin pastry leaves drying out, nor having to brush them with melted butter. It’s a splash of sunshine to brighten cold, dark evenings. If you want to make it parev, replace the yogurt with plant-based version. Serve with an extra dollop of yogurt on the side or as it is. 

Method: 

• Combine the syrup ingredients in a pan and bring to a boil. Once it starts boiling, reduce heat, and simmer uncovered for 15 minutes.  Remove from heat and cool.

• Dry the filo: preheat oven to 100°C. Open up the filo sheets, then scrunch them up individually then place on baking sheets.  Bake for 10 minutes, then flip over to ensure it’s dry on all sides. Bake for another 8-10 minutes until very dry and brittle. Cool for 20 minutes before breaking it with your hands into small pieces. Set aside in a bowl. 

• Reduce oven temperature to 175°C. 

• In the large mixing bowl of a stand mixer combine the eggs and the sugar and beat for 3 - 4 minutes, until pale yellow.  Add the orange zest, Greek yoghurt, vanilla extract, baking powder, bicarbonate of  soda and salt, and mix until just combined.

• Add the oil and the orange juice, and mix with a spatula to combine everything. 

• Add the dried up filo to the bowl, two handfuls at a time, and fold in using the spatula . Do not add all at once or it’ll clump together. 

• Pour the mixture into a greased baking tin (23cm x 33cm).Slice the last orange (leave the peel on) and arrange on the surface of the cake. Bake for 50-60 minutes in the middle of your oven until a nice golden colour. 

• Once baked, immediately pierce it in several places with a skewer and pour your cooled syrup onto the hot cake, one ladle at a time.  Allow the syrup to be absorbed before adding the next one.  Repeat until all of the syrup has been used.

• Cool for 2-3 hours before cutting, to allow the syrup to be fully absorbed.

Shiri Kraus is co-owner and chef at The Black Cow Camden