Light, citrusy and simply delicious! – This unique Greek orange cake is an innovative, easy way to use and enjoy phyllo dough.
1 roll Athens® Phyllo Dough (9×14”), thawed
1 cup sugar, divided
1/2 cup water
Juice from 1 orange (1/4 cup)
1 stick cinnamon
2 large eggs
Zest from 1 orange
2/3 cup plain Greek Yogurt
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 cup canola oil
1 orange, sliced thin for garnish (optional)
Mint leaves, for garnish (optional)
Thaw one roll of phyllo, following thawing instructions on the package. Preheat oven to 175ºF. Line bottom of an 8″ round cakepan with parchment paper. Brush pan and parchment with oil.
Tear phyllo into small pieces, approximately 2″. Spread on one or two baking trays and place in oven for 1 hour or until the phyllo has dried out. Allow to cool.
Increase oven temperature to 350ºF.
In a small saucepan, combine 1/2 cup sugar, water, orange juice and cinnamon stick. Bring just to a boil then reduce heat and simmer 5 minutes. Remove from heat and set aside.
Using a hand mixer, beat eggs and 1/2 cup sugar together in a large bowl for at least 5 minutes until pale yellow and starting to thicken (this is a very important step for the cake to rise). Mix in zest, yogurt, vanilla extract and baking powder until combined. Add oil and mix. Crumble phyllo and fold gradually in small amounts into batter. Transfer batter to prepared cake pan. If desired, place thin slices of orange on cake in a decorative pattern. Bake 40 minutes or until top is golden and a tooth pick inserted in center comes out clean.
Remove cinnamon stick and slowly pour cooled syrup over hot cake. Do this carefully allowing time for the syrup to be absorbed a little as you pour. Let cake rest in pan for at least 1 hour. Run a thin knife around sides of pan loosening cake. Remove from pan, peel off parchment paper and place on serving dish. Serve, or for more intense flavor, allow to sit overnight loosely covered at room temperature.
Serving size: 1 slice (154g), Amount per serving: Calories 370, Total Fat – 18g, Saturated fat – 2.5g, Trans Fat – 0g, Cholesterol – 55mg, Sodium – 150 mg, Dietary Fiber – 1g, Total Carbohydrate –48g, Total Sugars – 30g, Protein –6g, Vitamin D – 0%, Calcium 6%, Iron 6%, Potassium 2%
This cake goes well with a scoop of vanilla ice cream or Greek yogurt.
It is important to line pan bottom with parchment paper if you plan on transferring cake to a serving plate. If you choose to serve cake directly from cake pan, forgo the parchment paper.
This recipe is great to use up your saved extra sheets of phyllo and scraps from other recipes. Use about 8 ounces.