In this citrus based, light and delicious dessert, we use every part of the orange plus any leftover phyllo or Turkish yufka pastry. The result is a perfect no waste, upcycled dessert.
· 3 organic oranges
· 500 g phyllo pastry (dried, crumbled, use leftovers)
· 100 gr granulated sugar
· 200 ml olive oil
· 250 gr Turkish/Greek strained yoghurt
· 100 gr almond flakes or crushed almonds
· 1 tbsp. baking powder
· 5 eggs
· 1 -2 oranges sliced to decorate (optional)
· 500 gr granulated sugar
· 500 ml water
· 2 organic oranges
· 2 tsps. cinnamon
Prepare the syrup: Juice the oranges. Add the sugar, water, orange juice and the orange halves into a pan. Bring it to a boil and cook on high heat for 8 minutes. Turn off the heat and let it cool while you prepare the cake.
Shred the thawed and dried out phyllo/yufka pastry sheets.
Preaheat the oven to 180°C.
Lightly oil a baking dish 20x30 cm.
Cut 1/2 orange into slices for the decoration. Zest all the other oranges and then juice them.
Combine sugar, orange zest and juice, yoghurt, olive oil, almonds, baking powder and the eggs. Whisk for a few minutes until frothy. Pour the mixture over the shredded phyllo pieces in a large bowl. Mix well until combined.
Pour cake batter into prepared baking dish. Decorate with orange slices and bake for 40-50 minutes until golden.
Once out of the oven, pour the cool syrup over the hot cake evenly and let rest at least an hour before slicing.