In a saucepan add inside your water, sugar, lemon skin, lemon juice and cinnamon stick.

Mix it together and bring it to a boil.

Allow the syrup to boil for 2 minutes then turn off the heat.

Set aside to cool down.

Roll up your filo pastry and cut it into thin slices.

Untangle the rolled slices and place them onto a lined baking tray.

Place into the oven at 100 degrees Celsius fan-forced for 30 minutes.

If your filo pile is quite thick, you may want to give it another toss around at the 15 minute mark. This will help ensure all pieces are dried out.

NOTE: You dont want to brown the filo, if you notice yours is browning - lower the heat.

Once all dried out, remove from the oven.

Add your eggs and sugar to a mixing bowl. Beat them up to a nice creamy texture.

Add inside your yoghurt, melted butter (keep a little to brush your dish), vanilla essence, baking powder, lemon zest and lemon juice.

Mix everything until it is combined well.

Crunch up your filo pastry into really small pieces and slowly add handfuls at a time into the bowl while mixing. Keep crushing, adding and mixing until all the filo is combined.

To your dish (mine is 32cm long by 22cm wide) brush the bottom and sides with a little melted butter - alternatively use any vegetable oil. Then sprinkle your plain flour over the top. Shake it around and discard of any excess.

Pour the cake batter into the dish. Give it a shake and tap to level the batter and remove any air bubbles.

Place into a pre heated oven at 160 Degrees Celcius fan- forced until golden brown, (roughly 40 minutes) and keep your eyes on it.

Once the cake is ready, take it out of the oven. You can check to see if the cake is cooked by poking a toothpick into the centre of the cake. If it comes out clean, its cooked. If it's sticky, cook a little longer.

Immediately once the cake is removed from the oven, pour the cooled syrup on top that was prepared earlier.

Allow the cake to rest for at least 30 minutes to absorb the liquid.

Cut, serve and enjoy!