Portokalopita

Portokalopita is usually very sweet and spongy but we have reduced the sugar and used more eggs than the traditional recipe to make it more custardy.

1 HOUR 10 MINUTES + OVERNIGHT COOLING | SERVES 8 | EASY

SYRUP

caster sugar 150g

cinnamon 1 stick

oranges 2, halved and juiced

CAKE

butter for the tin

filo pastry 200g (about 6 sheets)

plain flour for dusting

oranges 2, zested and juiced (you will need 150ml)

greek yogurt 300g

olive oil 100ml

caster sugar 80g

baking powder 1 tbsp

eggs 6, beaten until foamy greek yogurt or vanilla ice cream to serve

Heat the oven to 140C/fan 120C/gas 1. To make the syrup, slowly heat all the ingredients in a pan to dissolve the sugar, then boil briefly to make a thin syrup. Strain and cool. It is important that the syrup is made ahead and poured cold onto the hot cake.

Butter a 23cm springform cake tin and dust with flour. Dry the filo sheets in the oven for 20 minutes, cool on a wire rack, then crumble.

Turn up the oven to 210C/fan 190C/gas 7. Mix the rest of the cake ingredients plus a pinch of salt in a bowl and whisk well, then add the broken filo sheets. Pour into the tin, put into the bottom of the oven and bake for 35-40 minutes or until a skewer poked into the middle comes out clean.

Prick holes all over the top of the cake with a skewer and immediately pour over the cold syrup. Cover the cake to ensure it keeps warm and absorbs the syrup quickly. Cool, then chill overnight. Serve chilled with greek yogurt or vanilla ice cream.

PER SERVING 397 kcals | fat 17.9G | saturates 3.6G carbs 48.9G | sugars 34.7G | fibre 1.1G | protein 9.6G | salt 1G