Gorgeous lemon flavour in a deliciously different cake! No flour here - this cake is made with Greek yoghurt, lemon juice, zest and lots of shredded filo pastry. The texture is unique and you won't believe how easy it is to make.
600g caster sugar
2 lemons, zested
4 lemons, juiced
500g filo pastry
2 lemons, zested
500g Greek yoghurt
250g sunflower oil
150g granulated sugar
1 teaspoon vanilla extract
1 tablespoon baking powder
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Syrup: Combine the sugar, water and lemon zest in a small saucepan. Bring to the boil and boil vigorously for 8 minutes. Remove from heat then add the lemon juice. Allow to cool whilst you make the cake.
Cake: Preheat the oven to 180 degrees C. Lightly grease a 20x30cm cake tin with oil.
Remove the filo from its packaging. Take each sheet and roughly tear into shreds using your hands. Tear the filo directly into the baking tin and leave to dry a little while you prepare the remaining ingredients.
Combine the lemon zest, eggs, yoghurt, oil, sugar, vanilla and baking powder in a bowl, blender or food processor. Blend together on high speed for a couple of minutes, until the mixture is frothy.
Pour the egg mixture over the filo in the baking tin. Stir together gently, right in the tin, to ensure the egg mixture is evenly distributed.
Bake for 45 minutes or until the top is golden and the filling set. Once out of the oven, immediately start to slowly pour the cooled syrup over the hot cake. Set aside for at least 1 hour, until most of the syrup has soaked in. Slice and serve!