Dolci del chianti : orange, almond, yogurt, and olive oil cake

Preparation time: 60 min

Preheat your oven at 360 °F

• Syrup

  Pour into a pot the water, the sugar, the orange zest and a cinammon stick and bring to the boil. Simmer for 5-10 minutes, until the sugar is dissolved and the syrup has thickened. Set aside to cool.

• Cake

  Pour the vegetable oil into a large bowl, add the sugar and the eggs and whisk. Add the yogurt, the orange juice, the orange zest and the vanilla extract and whisk well, until the ingredients combine and the mixture is smooth. Add the baking powder, and whisk lightly.

  Crumble the filo into small pieces using your hands. Add them gradually into the mixture while whisking so they don’t stick to each other.

  Bake in preheated oven for 40-50 minutes until, nicely coloured and cooked through. Check if it is ready, by poking a hole with a knife. If the knife comes out clean, then the cake is ready.

  To finish the orange cake, ladle slowly the cold syrup over the hot cake. Allow each ladle of syrup to be absorbed, before ladling again.