Unwrap the filo dough from the plastic packaging and place the sheets on a large surface. Leave them at room temperature for 40 minutes to dry and become crispy.

Meanwhile, prepare the orange syrup.

Pour the water into a medium pot. Add the sugar, orange zest, star anise and cinnamon. Bring to the boil.

Simmer for 10 minutes, until the sugar is dissolved and the syrup has thickened. Leave aside to cool.

To make the cake, preheat the oven to 180C. Combine the oil with sugar in a large bowl and whisk until incorporated.

Add yogurt, orange juice, the orange zest, tapioca starch and the vanilla extract. Whisk well to combine until smooth. Add the baking powder, and lightly whisk to incorporate.

Tear the sheets of the phyllo dough into small pieces, using your hands.

Oil a baking dish.

Spread the crumbled phyllo on the bottom of the greased baking dish. Pour the yogurt mixture over it and top with orange slices.

Bake for 40 minutes until golden.

Pour the syrup over the hot cake distributing it evenly on the whole surface.

Let it cool and serve with some vegan vanilla ice cream or coconut cream on top.