Method

• 1.
  Preheat oven to 100°C/80°C fan-forced. Lightly grease the base and side of a 22cm round springform cake pan and triple-line with baking paper.
• 2.
  Lay out the pastry and loosely scrunch up each sheet and place bunched next to each other on a baking tray. Dry in the oven for 1 hour. Carefully turn over the sheets and bake for a further 20 minutes or until completely dry. Break the shards of crisp pastry into small pieces into a bowl and set aside. Increase oven to 180°C/160°C fan-forced.
• 3.
  Place the sugar and eggs in a stand mixer fitted with the whisk attachment and whisk for 7-9 minutes, until pale and doubled in size. Add the orange zest, vanilla, olive oil, yoghurt and baking powder, and whisk until well combined. Fold through the broken pastry until well combined. Spoon mixture into the prepared pan and top with the orange slices. Bake for 1 hour 5 minutes- 1 hour 10 minutes until a skewer inserted into the centre comes out clean.
• 4.
  Meanwhile, for the orange syrup, place all the ingredients in a medium saucepan with 1 1⁄2 cups (375ml) water, over high heat and stir until the sugar dissolves. Bring to the boil and cook for 5 minutes or until thickened slightly. Set aside to cool.
• 5.
  Remove the cake from the oven. Pierce holes into the cake with a skewer and pour over the syrup. Set aside for 1 hour to absorb. Serve with cream.