• 20g orange liqueur (like Cointreau or Triple Sec)
• 2g salt
• Zest from 1 orange
METHOD
1. Place all the syrup ingredients in a saucepan and boil for 10 minutes. Let it cool down.
Cut the phyllo pastry into thin strips and gently separate them with your hands so they don't stick together. Place them loosely on a large baking tray and put them in the oven at 100°C on the fan setting until they dry out without browning.
2. Stir occasionally to ensure even drying.
Alternatively, you can leave them on the tray overnight to dry naturally without baking.
3. Preheat the oven to 170°C on the fan setting.
In a bowl, combine the sugar, sunflower oil, orange juice, orange zest, orange soda, semolina, baking powder, baking soda, orange liqueur, and salt. Whisk by hand until everything is well combined.
4. Gradually add the dried phyllo strips into the bowl with the other ingredients and mix with a large spoon.
Grease a rectangular baking pan (28x36 cm) with sunflower oil.
Transfer the entire mixture from the bowl into the pan and spread it out evenly.
5. Place the pan in the oven and bake for 40-50 minutes, until the orange pie turns golden brown and is cooked through. Check with a knife; if it comes out clean, it's done.
6. Remove the pan from the oven and slowly drizzle the cold syrup over the pie, using a deep spoon. Let the syrup be fully absorbed, then place the orange pie in the refrigerator.
If you like, serve with ice cream!
