Syrupy carrot, ginger & filo cake

Name: Syrupy carrot, ginger & filo cake
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Yield: 10
Ingredients: 270 g packs filo pastry; 150 g unsalted butter, melted and cooled, plus extra for greasing; 200 g caster sugar; 3 medium free range eggs; 200 g No.1 Strained Greek Yogurt; 3 oranges (scrubbed), zest and juice; 1 tsp baking powder; ½ tsp bicarbonate of soda; ¼ tsp fine sea salt; 350 g Duchy Organic Bunched Carrots, grated; 4 balls stem ginger (about 80g), chopped, plus 125ml syrup

A twist on a Greek portokalopita, this syrup-soaked filo cake combines carrot and ginger for a fragrant twist.

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Vegetarian

Serves10
CourseCake
Prepare15 mins
Cook1 hr 25 mins
Total time1 hr 40 mins
Pluscooling + chilling

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2 x 270g packs filo pastry
150g unsalted butter, melted and cooled, plus extra for greasing
200g caster sugar
3 medium free range eggs
200g No.1 Strained Greek Yogurt
3 oranges (scrubbed), zest and juice
1 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp fine sea salt
350g Duchy Organic Bunched Carrots, grated
4 balls stem ginger (about 80g), chopped, plus 125ml syrup

Preheat the oven to 140ºC, gas mark 1. Unravel 1 pack of filo so you have a stack of sheets, then cut each sheet into 8 squares. Arrange on 2 baking trays (they can overlap slightly) and bake for 8-10 minutes, turning halfway, until dry and crisp. Set aside to cool. Repeat with the remaining filo pack. Turn the oven up to 180ºC, gas mark 4.
Meanwhile, grease and line a deep 20cm loose-bottomed cake tin. In a large bowl, whisk 150g sugar, the butter, eggs, yogurt and orange zest. Add the baking powder, bicarb and salt. Fold through the carrots and ginger. Coarsely crumble the filo and mix through, then transfer to the tin. Put the tin in the oven with a baking tray on the shelf below and bake for 55 minutes-1 hour, until golden and a skewer inserted comes out clean.
Meanwhile, in a bowl, whisk the orange juice, ginger syrup and remaining 50g sugar with a pinch of salt. Cool the cake for 5 minutes in the tin, then prick all over with a skewer and pour over the syrup. Cool to room temperature, then chill for 2 hours or overnight.

Typical values per serving when made using specific products in recipe