Step 1

The first thing is to prepare the syrup. Put sugar, water and orange zest in a pan and bring to a boil.

Step 2

Cook for 5 minutes (counting from the point that syrup starts boiling).

Step 3

Remove from the heat and let it cool.

Step 4

Preheat the oven at 175° C.

Step 5

In a large bowl whisk corn oil and sugar until well combined.

Step 6

Add the eggs, the baking powder and the zest. Whisk again.

Step 7

Add the yogurt and the vanilla and mix until you get a smooth mixture.

Step 8

Mix in the phyllo cut into pieces, a little at a time. Be sure that is well mixed in before you add more.

Step 9

Pour the mixture into a greased baking pan 30x22 cm.

Step 10

Bake for 35-40 minutes.

Step 11

Pour the cooled syrup over the hot cake one ladle at a time.

Step 12

After you have done this two or three times wait a little for the syrup to be absorbed in and then pour another two or three ladles of syrup and continue this way until the syrup is over.

Step 13

Let the cake cool at room temperature and then put it in the refrigerator.