Preparation

• Preheat oven to 350 degrees F and grease a 9x13-inch baking dish. Set aside.
• Open packages of phyllo dough and unroll. Spread sheets out on a baking sheet or clean surface and allow them to dry out for 20 minutes.
• As phyllo is drying out, prepare the cake batter. In a large bowl, combine the oil, sugar, and eggs and whisk to combine.
• Mix in yogurt, orange juice, orange zest, and vanilla until smooth, then mix the salt and baking powder until just combined. Don’t overmix.
• Tear or crumble the dried phyllo dough into small pieces and place in the prepared baking dish. Use both rolls of phyllo dough, it will compress.
• Pour the batter over the phyllo dough and gently mix to combine.
• Bake for 35-40 minutes or until golden on top and an inserted toothpick comes out clean.
• As the cake bakes, prepare the syrup. In a small saucepan, combine the water, sugar, orange zest, and cinnamon stick and cook over medium heat to bring the mixture to a boil. Reduce heat to a simmer and cook for 5 more minutes or until it begins to thicken. Allow syrup to cool.
• Remove cake from oven and pour the syrup over the top while still hot.
• Allow the cake to come close to room temperature, then place in the fridge until the syrup has fully absorbed, about 1-2 hours.
• Serve chilled with vanilla ice cream.