Greek orange cake
Serves 8 to 12
1 orange, sliced
1 /3 cup fresh orange juice
11/2 cup sugar
2 sticks of cinnamon
14T olive oil
3/4 cup greek yoghurt
1/3 cup orange zest 1t vanilla essence
1/4 cup fine semolina 11/2t baking powder 340g phyllo sheets, cut into 2cm strips icing sugar, to decorate
1. Heat oven to 160°C.
2. Place three orange slices in a baking dish and pour over the orange juice. Cover with foil and bake for 45 minutes until soft. Transfer to a rack to cool. 3. Bring 3/4 of a cup of sugar, the cinnamon sticks and 11/2 cups of water to the boil in a saucepan and boil until it has a syrupy consistency, about 10 to 15 minutes. Pour over the oranges and cool. 4. Oil and flour a baking tin. 5. Combine the remaining sugar and eggs in a bowl and beat until pale and thick. Whisk in remaining orange juice, oil, yoghurt, zest and vanilla. 6. In a separate bowl, whisk together the semolina and baking powder to evenly combine. Whisk it into the egg mixture then stir in the phyllo sheets. 7. Pour the mixture into the tin and scrunch the remaining sheets onto the top of the cake.
8. Bake at 180°C until lightly browned, 35 to 40 minutes.
9. Pierce a few holes in the cake and fill with some syrup. 10. Decorate with remaining orange slices and icing sugar.