FOR THE SYRUP:

1. Start by scraping the vanilla beans from the pod and reserve these for the cake
2. Cut orange in half and juice into a medium pot
3. Add honey, water, cinnamon stick, vanilla bean pod & orange peels to the pot and stir to combine
4. Bring mixture to a boil and simmer over medium heat for 8 minutes
5. Remove from heat and let cool to room temperature while you make the cake

FOR THE CAKE:

1. Pre-heat oven to 350f degrees
2. Brush a 9×13″ stainless steel pan with 2 tbsp of olive oil
3. Tear and crumble phyllo sheets into approximately 2″ pieces into the prepared pan
4. Slice 1 orange into 1/8″ thick slices & reserve for topping off the cake – you will need 8 pieces
5. In a bowl, whisk eggs until frothy
6. Use a zester to harvest the zest of 1 orange
7. Add yogurt, juice of 2 oranges, zest of 1 orange, 1/2 cup honey, vanilla beans (reserved from pod), and 2 tsp baking powder – whisk together with the eggs until well combined
8. Pour custard over phyllo dough, distributing the custard evenly over the torn phyllo pieces
9. Use a spoon to stir the custard into the phyllo – making sure the custard is evenly incorporated into the phyllo
10. Top cake off with orange slices
11. Bake cake in the center of the oven for 40 minutes
12. Upon removing from the oven, immediately pour the cooled syrup over the cake, using a ladle to evenly distribute the syrup over the cake
13. Allow syrup to absorb into cake for at least 2 hours before serving or if you can bare to wait, the cake is even better the next day
14. Slice into 8 slices and serve