INGREDIENTS
- for the custard
- 450 gr phyllo dough (dried and cut into pieces)
- 265 gr corn oil
- 285 gr sugar
- 4 large eggs
- 20 gr baking powder
- zest of 1 orange
- 200 gr Greek yogurt 2% fat
- 1 teaspoon vanilla extract
- for the syrup
- 500 gr sugar
- 765 gr water
- zest of 1 orange
INSTRUCTIONS
1
The first thing is to prepare the syrup. Put sugar, water and orange zest in a pan and bring to a boil.
2
Cook for 5 minutes (counting from the point that syrup starts boiling).
3
Remove from the heat and let it cool.
4
Preheat the oven at 175° C.
5
In a large bowl whisk corn oil and sugar until well combined.
6
Add the eggs, the baking powder and the zest. Whisk again.
7
Add the yogurt and the vanilla and mix until you get a smooth mixture.
8
Mix in the phyllo cut into pieces, a little at a time. Be sure that is well mixed in before you add more.
9
Pour the mixture into a greased baking pan 30×22 cm.
10
Bake for 35-40 minutes.
11
Pour the cooled syrup over the hot cake one ladle at a time.
12
After you have done this two or three times wait a little for the syrup to be absorbed in and then pour another two or three ladles of syrup and continue this way until the syrup is over.
13
Let the cake cool at room temperature and then put it in the refrigerator.
