Remove filo pastry from the package. Tear each sheet roughly into shreds and pile up on a tray. Let shredded filo dry out a little while you prepare the remaining ingredients.
Place the sugar and oil in a mixing bowl and mix on medium speed for about 5 minutes. Add the orange juice, orange zest, vanilla puree and yogurt. Continue mixing until unified consistency is formed.
Add the torn filo pastry into the mixture with the baking powder and stir it with a wooden spoon or a spatula. Make sure that no lumps are formed in the mixture. Grease a 24 cm springform round baking pan lined up with baking paper, with butter or coconut oil and sprinkle some flour. Pour the mixture into the baking pan and bake for about 35 minutes or until deep golden and a skewer inserted into the centre of the cake comes out clean.
Make syrup and add to cake:
Place all ingredients in a saucepan and bring it to a boil, reduce to low simmer and cook it for 30 minutes or until the syrup is slightly reduced and thickened. Set aside. Pierce the cake all over with a skewer, then pour over orange syrup until it’s completely drenched and soaked in.
The cake will keep refrigerated in an airtight container for up to 3 days.