One small Greek orange syrup cake made from dried crumbled phyllo folded into yogurt-egg batter, without added flour or semolina.
15 gChicken eggs
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20 gGreek Yogurt
30 gPhyllo Dough
2.5 tbspOrange Juice
1 tbspWater
30 gSugar
0.6 gBaking Powder
0.3 mlVanilla Extract
0.05 gCinnamon
1 tbspOlive oil
Heat the oven to 100 °C. Loosely separate all the phyllo on a tray and dry for 15-20 minutes, turning halfway, until brittle without browning. Cool for 5 minutes, then crumble all of it into small flakes. Meanwhile, simmer 18 g sugar with all the water, 20 ml orange juice and all the cinnamon in a tiny saucepan for 3 minutes; remove from the heat and cool the syrup completely.
Raise the oven to 180 °C. Grease a shallow 10 cm metal baking tin with 0.5 ml oil. Whisk the 15 g measured beaten whole egg with the remaining 12 g sugar for 2 minutes. Whisk in all the yogurt, vanilla, baking powder, remaining 15 ml orange juice and remaining 11.5 ml oil. Gradually fold in every phyllo flake, separating any clumps until all are moistened.
Scrape all the mixture into the tin and level gently. Bake at 180 °C for 25-30 minutes until golden, set in the center and a skewer comes out clean; the egg center must reach 74 °C. Shield lightly with foil if the top darkens early.
Keep the hot cake in its tin and prick it gently with a skewer. Spoon all the cooled syrup over it in several additions, letting each soak in. Leave for 60 minutes to absorb the syrup and cool before carefully loosening the edges. Serve the whole small cake as one dessert portion; no ice cream, extra yogurt, orange slices or other garnish is included.