Ingredients
9 total- 3 unwaxed lemons
- 500g filo pastry
- 200ml olive oil, plus extra for the tin
- 450g caster sugar
- 1 cinnamon stick
- 250g greek yoghurt
- 5 large eggs
- 1 tbsp baking powder
- 1 tsp vanilla bean extract
Method
6 stepsStep 1
Put 2 lemons in a pan, cover with water and bring to the boil. Reduce the heat to low and simmer for 40 mins. Remove from the heat, drain and leave to cool.
Step 2
. Meanwhile, spread out the filo pastry on a clean worktop; leave to dry for 30 mins. Rip into small pieces and spread out over 2 baking trays; leave for 15 mins or so to dry out further. When dry, preheat the oven to 180°C/160°C fan/gas 4. Grease a 20 cm x 30 cm cake tin with a little oil.
Step 3
Meanwhile, to make a syrup, put 300g of the sugar in a saucepan with 400ml water, the juice of the remaining lemon and the cinnamon stick; bring to the boil. Reduce the heat and simmer gently for 10 mins, until the mixture is syrupy but not coloured. Leave to cool completely.
Step 4
Chop the boiled lemons (only discard the seeds) and purée in a blender with the yoghurt. Beat in the eggs, remaining 150g sugar, oil, baking powder and vanilla.
Step 5
Tip the filo into the tin, add the yoghurt mixture; mix well until all the filo is coated. Bake for 35 mins or until set and golden.
Step 6
Pour the syrup over the hot cake (discard the cinnamon); soak for at least 1 hr before serving. Store in an airtight container (at room temp) for up to 3 days.