Steps
- Spread 450g of phyllo pastry on a large surface to dry for about 20 minutes. Preheat the oven to 350°F / 180°C; oil an 8 × 12in / 20 × 30cm pan.
- Simmer 400ml of sugar, measured by volume, with 400ml of water and the zest of 1 orange for 5-10 minutes. Cool the syrup.
- Whisk 300ml of vegetable oil with 300ml of sugar and 4 medium eggs. Mix in 200g of reduced-fat plain yogurt, 300ml of orange juice, the zest of 1½ oranges, and 1 teaspoon of vanilla extract.
- Whisk in 20g of baking powder. Crumble the dry phyllo finely and stir it in gradually, separating any clumps. Transfer to the pan.
- Bake for 40-50 minutes, until golden and a knife inserted in the center comes out clean. Ladle cold syrup over the hot cake, allowing each addition to soak in. Cool, then refrigerate until cold and set.