Makes: 1 cake
Preparation: 30 hours
Baking time: 1 hour
This cake is light and fluffy and melts in your mouth but still has some texture and a bright, zesty flavour. Using phyllo pastry instead of flour creates layers to the cake.
Ingredients
For the cake
500g Phyllo pastry
250g Caster Sugar
250g Full-Fat Yoghurt
1 cup Vegetable Oil
5 Eggs
2 Oranges, zested
1 Tbs Baking Powder
For the syrup
250g Caster Sugar
1 cup Water
1 Cinnamon Stick
2 Cardamom Pods
1 Orange, zested and juiced to make 1/3 cup
3 Fresh Bay Leaves
Method
For the cake
Cut phyllo pastry into 2cm strips and place into a roasting tray (baking tray with raised edges). Place into an oven preheated to 140°C for 35 minutes, allowing the pastry to dry and crispen.
In the stand mixer bowl, fitted with a whisk attachment, whisk together the caster sugar, yoghurt, vegetable oil, eggs, orange zest, and baking powder for 3 minutes.
Once the phyllo pastry is dry and crisp, add it to the cake mixture and combine with a wooden spoon. The strips of phyllo pastry will begin to break up.
Spoon the batter into a greased 20cm round springform tin. Bake in an oven preheated to 160°C for 45 minutes to 1 hour, until the cake is golden and skewer inserted into the cake comes out clean.
For the syrup and garnish
Place the caster sugar, orange juice, orange juice, orange zest, water, cinnamon stick, and cardamom pods in a small saucepan. Bring to a boil on medium heat, boil for 5 minutes, then set aside to cool.
Remove the cinnamon stick and cardamom pods.
In a spice grinder, blitz the bay leaves to form a green dust.
Assembly of the cake
Once the cake is baked, using a skewer or toothpick, poke a few holes in the cake and pour the lukewarm syrup over and allow it to soak in.
Dust the cake with the bay leaf dust.
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