Method:

Unwrap the filo and lay out the sheets to dry, leaving at room temperature for as long as you can. Or you can scrunch them up and bake in the oven for an hour at 120 (100 Fan) degrees. The filo acts as the flour in the recipe so you want it dry.

In the meantime, boil the 2 oranges in some water for an hour and squeeze them well, keeping the pulp for the batter and the juice for the syrup.

Brush the bottom and sides of a rectangle baking tin with oil approx.20x30cm / 8×12 inch

Heat the oven to 180 (160 fan)

Make the syrup first so the flavours have time to steep and become extra zesty and spiced. Pour into a saucean the syrup ingredients and bring to the boil. Simmer for 5-10 minutes, until the sugar is dissolved and the syrup has thickened. Set aside to cool.

Next start your batter. In a food processor add the orange pulp, sugar and beat together. Then add all the other ingredients and beat well until the mixture is smooth and well combined. 

Crumble the filo into the batter in small pieces using your hands, or a knife or blitz them in a mixer. Add them slowly , combining well after each handful.

Pour the batter into the oiled tin and bake for 40-50mins on 180 (160 fan) until golden and cooked through. Check with a skewer- if it comes out clean it's done!

To finish the cake, ladle the cold syrup over the hot cake. It's best to do this in while the cake is still in the tin. Let each ladle to be absorbed, before adding the next. If you're having trouble, poke some small holes with a skewer.

Then allow the syrup to soak in and let the cake cool. It should be eaten cold so you can put in the fridge as well to keep and it will remain gooey. Serve with coffee and a dollop of Greek yoghurt.