Begin by making the candied orange slices in advance and leaving to set completely (this can be done from the day before).   Slice two oranges into thin slices of approximately 1/2cm each to give you 12 even slices and put to one side. In a large saucepan (large enough to fit the orange slices without overcrowding) bring the sugar, water, cinnamon stick and orange extract to the boil.  Once boiling, place the orange slices in the saucepan and reduce the heat and bring to a gentle simmer. Gently turn the slices in the syrup occasionally. Continue to simmer for a minimum of 45 minutes but do not allow the sugar to caramelise (you are looking for a thick sticky consistency).  Once ready, take the slices out carefully with tongs and place on a wire cooling rack to set. Place a sheet of baking paper underneath to catch the syrup that will inevitably drip.

Tip: if you are stuck for time and just want the orange slices for the aesthetic, you can boil the syrup for less time and simply dip the slices in the syrup with tongs and leave them to cool on a wire rack.

To make the cake, begin with preheating the oven to 180°c . Take each filo sheet out and scrunch them up and leave in a bowl or tray and put to one side to dry out.  You can do this early in the morning so that it is fully dehydrated by the time you start.

Tip: you can also dehydrate the filo pastry by scrunching the filo pastry up and placing in an oven at 90-100°c for one hour.  This will change the consistency of the cake slightly by making it less moist but giving it more crunch.

Put the freshly squeezed orange juice and the yoghurt in a bowl and mix. Put to one side for at least five minutes to create a consistency somewhere between soured cream and buttermilk.

Whisk together the sugar and eggs for three to five minutes. Add the vanilla sugar sachet (or vanilla extract), the orange zest and sunflower oil followed by the orange and yoghurt mix and the brandy. Mix together thoroughly then add the baking powder and salt and mix until combined.

Take the dehydrated filo and scrunch and rub the sheets into the cake mixture stirring every now and then so that it is evenly dispersed.  Grease and line a 13x9 baking dish. It doesn’t matter what size dish you have as long as you leave 1 inch above the line of the mixture in the dish for the cake to rise.   If it seems like too much scoop some mixture out with a cup and make a mini Portokalopita with it later!

Place the mixture in the dish and put in the preheated oven for 45 minutes. Check with a skewer at 45 minutes and if it comes out clean it is ready. If it needs longer, return it to the oven for no more than a further 5-10 minutes.

Remove cake from the oven and let it cool completely.

Once it has cooled, begin making the syrup.

Note: you can either pour hot syrup over cooled cake or cooled syrup over hot cake. No other combination will work!

Once the syrup has been absorbed, place your candied orange slices neatly over the cake and place in the fridge to be eaten the following day once the syrup has been absorbed and flavours have intensified.