Greek orange and yoghurt filo cake (Portokalopita)

1. Crumple the filo sheets by hand, spread them in a baking tray and dry in the oven at 150 °C for 15-20 minutes until completely crisp; meanwhile, for the syrup, bring the sugar to the boil with 300 ml water, the zest and juice of the orange and the cinnamon stick, cook for 5 minutes and leave to cool.

2. Grate the zest of the two oranges and squeeze their juice.

3. Whisk the eggs with the sugar until frothy, then stir in the yoghurt, olive oil, orange zest, orange juice and baking powder.

4. Break the dried filo into smaller pieces and fold them gradually into the mixture so they're moistened all over; leave to stand for 5 minutes.

5. Spread in an oiled dish of about 25×35 cm and bake at 180 °C for 40-45 minutes until golden and set in the middle.

6. Pour the cold syrup over the hot cake, leave for at least 1 hour, then cut into squares and serve.

Tip: Portokalopita is a clever Greek home bake: drying the filo is what gives it its special juicy yet light texture. It's also excellent cold from the fridge.