For the syrup:
1 and 1/2 cups water
1 and 1/2 cups granulated sugar
peel and juice of a large orange
1 cinnamon stick
For the pudding cake:
1 pound phyllo, thawed and at room temperature
5 large eggs
1 cup vegetable oil
1 cup plain yogurt
1 and 1/4 cups freshly squeezed orange juice
3/4 cup granulated sugar
1/2 cup orange marmalade
1 tablespoon baking powder
zest of 2 large oranges
1 teaspoon pure vanilla extract
1/4 teaspoon salt
optional: 1/4 teaspoon ground cardamom seeds
Preheat the oven to 350 degrees Fahrenheit, 176 degrees Celsius.
Remove the phyllo from its packaging and keep it rolled up. Thinly slice the phyllo and spread it on a clean work surface to dry up. About 1 hour.
In the meantime, make the syrup by combining all of the syrup ingredients together in a small saucepan.
Bring to a boil. Reduce to a simmer and cook about 5-6 minutes. Remove from heat and allow to completely cool.
Beat the sugar and eggs together until thick and pale yellow in color.
Whisk in the olive oil, yogurt, orange juice, salt, vanilla extract, and marmalade.
Mix in the phyllo slices, a handful at a time. Use 2 forks to mix them in evenly.
Fold in the orange zest.
Pour in a 9 inch by 13 inch baking pan.
Bake for about 1 hour. The cake will be golden when ready.
As soon as the cake comes out of the oven, poke some holes with a skewer or tooth pick and pour the syrup over it.
Allow to cool completely, about 1-2 hours, before serving.
This cake is very sweet. It tastes best with unsweetened whipped cream or with dark chocolate ganache drizzled on top. Some bittersweet chocolate curls would also taste fantastic with this cake.