Blood orange and black olive portokalopita

Unfold the filo pastry, separate the sheets and leave to dry overnight at room temperature – you can also dry them in the oven at a low temperature if you’re short of time. You should be able to crumble them into fine flakes easily.

To make the syrup, bring the sugar, orange zest and juice, and 300ml of water to a simmer in a small pan. Stir until all sugar has dissolved, then pour through a fine sieve into a jug. Leave to cool to room temperature.

Heat the oven to 190C/170C fan/gas 5. Oil six shallow 10cm tart tins and line with baking paper. Whisk together the eggs and sugar in a stand mixer or using an electric whisk until light and fluffy. In a separate bowl, whisk together the yogurt, baking powder, bicarb and a pinch of salt. Gently fold the yogurt mixture into the egg mixture.

Combine the 90ml of olive oil with the orange zest and juice, and pour into the cake mixture, folding it in gently. Fold in the black olives and crumbled dried filo in three additions, so the mixture doesn’t clump together – the batter will look lumpy but this is okay. Spoon the batter into the lined tart cases (about 120g in each). Bake for 18 mins until lightly golden and the cake springs back when pressed.

To serve, whip together the cream and yogurt until combined and thickened (be careful not to over-whip). Once the cakes are out of the oven, poke each several times using a thin skewer. Pour the orange syrup over cakes while still warm and leave to soak briefly. Serve while warm or leave to cool completely (they can be reheated at 190C/170C fan/gas 5 for 3-5 mins, then drizzled with left-over syrup). Spoon over the orange segments and whipped cream, then drizzle over a few drops of olive oil.