Ingredients

Step by step

1. In a small saucepan, cover 1 of the lemons with water and bring to the boil. Reduce the heat and simmer for 30 minutes. Drain, then leave the lemon to cool.
2. Keeping the filo rolled up, slice into roughly 2cm-wide strips. Spread out on a large baking tray and leave to dry out for 1 hour. Meanwhile, preheat the oven to 100°C, fan 80°C, gas ¼. Transfer the baking tray to the oven and bake for 20 minutes, tossing and separating the filo strips halfway through, to further dry out. Remove and leave the filo to cool completely. Increase the oven temperature to 180°C, fan 160°C, gas 4.
3. Grease and line a 20cm square cake tin. Roughly chop the boiled lemon and blitz in a food processor with the yogurt until smooth. In a stand mixer, fitted with the whisk attachment, whisk the eggs and 100g sugar for 5-6 minutes or until thick and pale. Add the puréed lemon and yogurt mixture, olive oil, baking powder and vanilla, whisking until just combined. Crumble in the cooled filo and fold into the batter. Pour into the cake tin. Cut 9 thin slices from 1 of the remaining lemons and arrange on top of the batter. Transfer to the oven and bake for 25 minutes, or until set and deeply golden.
4. Meanwhile, make the syrup. Juice the remaining lemon and put in a saucepan with the remaining 150g sugar, 250ml water and the cinnamon stick. Bring to the boil, then reduce the heat and simmer gently for 5 minutes, until the mixture is syrupy but not coloured. Leave to cool slightly. As soon as the cake comes out of the oven, pour the syrup over the hot cake. Leave to soak for 1 hour before serving with extra yogurt.