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Preheat oven to 100 degrees Celsius, fan forced and line small deep baking tray.
Arrange the filo sheets in an accordion style on a deep baking tray. Squishing together vertically, before putting into oven to dry out for one hour.
Remove from oven and raise temperature to 170 degrees Celsius, fan forced.
In a large mixing bowl add 100gm caster sugar and the zest of 2 lemons and whisk together.
Prep the syrup by placing 175ml water, 175gm sugar, cinnamon, star anise, cloves and the peel of 1 lemon in saucepan and bring to boil.
When the syrup hits a boil, allow to rapidly bubble for 2 minutes before taking off heat and mixing through juice of 2 lemons.
Pour syrup in bowl and place in fridge to chill.
Grab the bowl lemon zest sugar and whisk in eggs, milk, oil, baking soda & baking powder.
Use your hands to break up the dried filo sheets into shards over the cake batter and then mix through with a wooden spoon until well combined.
Pour the cake batter into line baking tray and bake in the oven for 35-40 minutes or until a toothpick comes out clean.
Take out of oven once cooked and poke with holes all over with toothpick and then pour over the cold syrup onto the hot cake.
Allow to sit for 30 minutes to soak up the syrup and set before cutting into it.
Meet lemonopita, Greece’s cheeky little lemon pie/cake that likes to blur the lines between sponge, syrup cake and citrus cloud dessert.
Lemonopita is a syrup soaked, citrus scented cake that’s as light in texture that you can find, as well as tip toeing the line of bright and sour, as well sweet.. The texture is plush and moist, because of the layers of crumple dried filo sheets taking the place of any flour. The sheets when dried and crumbled in your hands, layers the cake, creating paper thin layers for your spoon to cut through.