Cooking Instructions
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Step 1
Start by scraping the vanilla beans from
Vanilla Bean Pod (1)
and reserve these for the cake.
Step 2
Add juice of
Blood Orange (1)
into a medium pot.
Step 3
Add
Honey (340 g)
,
Water (120 mL)
,
Cinnamon Stick (1)
, Vanilla Bean Pod and orange peels to the pot and stir to combine. Bring mixture to a boil and simmer over medium heat for 8 minutes. Remove from heat and let cool to room temperature while you make the cake.
Step 4
Preheat oven to 350 degrees F (180 degrees C).
Step 5
Brush a 9x13-inch stainless steel pan with 2 tbsp of Olive Oil. Tear and crumble
Phyllo Dough (455 g)
sheets into approximately 2-inch pieces into the prepared pan.
Step 6
Slice 1 of
Blood Orange (1)
into 1/8-inch thick slices and reserve for topping off the cake - you will need 8 pieces.
Step 7
In a bowl, whisk
Eggs (4)
until frothy.
Step 8
Use a zester to harvest the zest of 1
Blood Orange (1)
.
Step 9
Add
Greek Yogurt (240 g)
,
Olive Oil (120 mL)
, juice of 2
Blood Orange (1)
zest of 1 orange,
Honey (170 g)
, vanilla beans,
Baking Powder (7 g)
- whisk together with the eggs until well combined.
Step 10
Pour custard over phyllo dough, distributing the custard evenly over the torn phyllo pieces. Use a spoon to stir the custard into the phyllo - making sure the custard is evenly incorporated into the phyllo.
Step 11
Top cake off with orange slices.
Step 12
Bake cake in the center of the oven for 40 minutes.
Step 13
Upon removing from the oven, immediately pour the cooled syrup over the cake, using a ladle to evenly distribute the syrup over the cake.
Step 14
Allow syrup to absorb into cake for at least 2 hours before serving or if you can bare to wait, the cake is even better the next day.
Step 15
Slice into 8 slices and serve. Enjoy!
