Lemonopita (Greek lemon filo cake)

Method
Prep:25min  ›  Cook:45min  ›  Extra time:1hr cooling  ›  Ready in:2hr10min 

1. For the syrup, combine sugar, water and lemon zest in a small saucepan. Bring to the boil and boil vigorously for 8 minutes. Remove from heat and add the lemon juice. Allow to cool whilst you make the cake.
2. Preheat the oven to 180 C / Gas 4. Lightly grease a 20x30cm (9x13 in) baking tin with oil.
3. 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.
4. 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, till the mixture is frothy.
5. 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.
6. 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, till most of the syrup has soaked in. Slice and serve!