Start by scraping the vanilla beans from Vanilla Bean Pod (1) and reserve these for the cake.
Add juice of Blood Orange (1) into a medium pot.
Add Honey (1 cup), Water (1/2 cup), 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.
Preheat oven to 350 degrees F (180 degrees C).
Brush a 9x13-inch stainless steel pan with 2 tbsp of Olive Oil. Tear and crumble Phyllo Dough (16 ounce) sheets into approximately 2-inch pieces into the prepared pan.
Slice 1 of Blood Orange (1) into 1/8-inch thick slices and reserve for topping off the cake - you will need 8 pieces.
In a bowl, whisk Egg (4) until frothy.
Use a zester to harvest the zest of 1 Blood Orange (1).
Add Greek Yogurt (1 cup), Olive Oil (1/2 cup), juice of 2 Blood Orange (1) zest of 1 orange, Honey (8 tablespoon), vanilla beans, Baking Powder (2 teaspoon) - whisk together with the eggs until well combined.
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.
Top cake off with orange slices.
Bake cake in the center of the oven for 40 minutes.
Upon removing from the oven, immediately pour the cooled syrup over the cake, using a ladle to evenly distribute the syrup over the cake.
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.
Slice into 8 slices and serve. Enjoy!