Portokalopita (Greek Orange Cake with Syrup)

Ingredients

• For the cake:
• 7 oz (200 g) yogurt
• 1 1/4 cups (300 ml) vegetable oil
• 1 1/4 cups (300 ml) sugar
• 1 1/4 cups (300 ml) orange juice
• 4 teaspoons (20 g) baking powder
• Zest of 1 1/2 oranges
• 1 teaspoon vanilla extract
• 15 oz (440–450 g) phyllo dough
• 4 medium eggs
• For the syrup:
• 1 2/3 cups (400 ml) water
• 1 2/3 cups (400 ml) sugar
• Zest of 1 orange
• 1 cinnamon stick (optional)

Steps

1. Unwrap the phyllo, spread the sheets out, and leave them at room temperature about 20 minutes to dry out. (Or dry them in a 200°F oven.)
2. Make the syrup: boil the water, sugar, orange zest, and cinnamon stick, then simmer 5–10 minutes until the sugar dissolves and it thickens a little. Let it cool.
3. In a large bowl, whisk the oil, sugar, and eggs. Whisk in the yogurt, orange juice, orange zest, and vanilla until smooth. Whisk in the baking powder.
4. Tear the dried phyllo into small pieces with your hands and add it to the bowl little by little, stirring so it doesn't clump.
5. Oil an 8x12-inch baking pan and pour in the mixture. Bake at 350°F for 40–50 minutes, until golden and a knife comes out clean.
6. Slowly ladle the cool syrup over the hot cake, letting each ladle soak in before adding more.
7. Let it soak up the syrup, then chill. Serve it cold so it doesn't crumble, ideally with a scoop of ice cream.