Orange, yoghurt and olive oil cake
I first ate this orange, yoghurt and olive oil cake in Greece. I was intrigued by the soft, layered texture, then discovered it is made with yogurt, eggs and olive oil, rather than butter and flour.
Eat it warm, with crème fraîche and summer berries
The result is like lightly set custard held together with soft filo. I like to eat it warm, with crème fraîche and summer berries.
This recipe originally appeared in House & Garden magazine, photo courtesy of Helen Cathcart
For the syrup
- 150g caster sugar
- 120ml water
- 1tsp ground cinnamon
- 1 orange, halved and juiced
For the cake
- 100g olive oil, plus extra for greasing
- 150g filo pastry (5 sheets)
- 2 oranges, zest and juice
- 300g yoghurt
- 80g caster sugar
- 3tsp baking powder
- 6 eggs, whisked until bubbles appear
- Preheat the oven to 180°C/fan oven 160°C/mark 4.
- Put all the syrup ingredients into a saucepan (including the squeezed orange halves). Heat slowly to dissolve the sugar, then boil briefly to make a thin syrup. Remove and discard the orange skins and leave the syrup to cool.
- Oil a 30 x 20cm baking tin.
- Tear the filo into pieces about the size of a business card, scrunch them up to make an airy pile, then put in a bowl.
- Put all the other ingredients in another bowl and whisk. Scatter a quarter of the filo over the tin bottom, then add a quarter of the mixture. Repeat with the rest of the sheets and batter until all the filo is covered.
- Bake for 30-40 minutes, until puffy and browned.
- Remove, pour over the syrup and leave to soak in for at least 30 minutes before serving.