• Before you begin - Take your Kataifi Pastry out of the fridge to bring it up to room temperature in its packaging (about 1 hour).
• Line a 9-inch (22 cm) round mold like you would usually do, set aside. NOTE: For this recipe, I used my Large Round Mold placed on top of a medium perforated baking sheet. Set aside.
• Preheat oven to 350℉/180℃, fan forced.

ORANGE POACHING PREPARATION (my personal addition)

• Bring to a boil the orange together with the sugar in a sauce pan submerged with water. Let it simmer for 30 minutes, flipping sides every 10 minutes.
  1 Orange, 3.53 oz granulated sugar
  
• Once ready carefully remove the orange from the water and slice it into a quarter (4 pieces). Using kitchen paper, squeeze the slices really well to get all of their juice out. Only keep the skin and pulp.

  NOTE: This will allow to remove the bitterness from the oranges.

  Blend into a purée with your food processor. Set aside to be added to your custard later on.
  

KATAIFI PREPARATION

• Remove the Kataifi Pastry from the packaging and begin to unravel the strands. Transfer it to a extra large mixing bowl.
  13.22 oz Kataifi pastry
  
• Sprinkle the shredded coconut and pour over the melted butter. Use your fingers to massage the butter into the Kataifi Pastry.

  Transfer it to your prepared baking tin.
  7.05 oz butter, 3.53 oz shredded coconut
  
• Bake for up to 30 minutes at 350℉/180℃ (fan forced), or until lightly golden.

  NOTE: The Coconut will bake quicker than the kataifi, that's perfectly normal.
  
• Once the Kataifi has been removed from the oven, allow it to cool down for 10 minutes. Use a fork to loosen the Kataifi slightly.

  NOTE: This will help for the custard to be distributed evenly.
  

CUSTARD PREPARATION

• In a mixing bowl, combine the Greek yogurt, orange purée, orange zest, olive oil, granulated sugar, eggs, baking powder, and sea salt. Whisk until smooth.
  5.29 oz Greek Yogurt, 1 orange zest, 4 oz Greek Olive Oil, 3.53 oz granulated sugar, 4 eggs, 1 Tbsp baking powder, 1/8 tsp sea salt
  
• Pour the custard mixture evenly over the baked Kataifi.

  You are going use a fork again to loosen the Kataifi so it is coated with the custard.
  
• Return to the oven and bake for 30 minutes at 350℉/180℃ (fan forced). Every oven heats differently, monitor your cake. It is ready once it is golden brown, crunchy on top and the center temperature has reached 160℉ | 71℃.
  

SYRUP PREPARATION

• In a sauce pan, combine the orange juice, granulated sugar, and the spring water. Add the cinnamon stick.

  Place it over medium high heat and boil for approximately 10-15 minutes. Set aside to cool down.

  NOTE: The cold syrup will be poured over the hot cake right out of the oven.
  2.12 oz orange juice, 10.58 oz granulated sugar, 15.52 oz Spring Water, 1 cinnamon stick
  

ASSEMBLY

• Once the Kataifi cake has been removed from the oven, pour evenly the cold syrup on top of the hot cake. Use a fork to loosen the Kataifi slightly.

  NOTE: You will see the syrup is being absorbed very quickly.
  
• Enjoy at room temperature as is or with some vanilla ice cream. Bon Appétit & Kali Oreksi!

  NOTE: This cake keep will at Room temperature up to 3 days ; or refrigerated up to 5 days.