Greek Orange Phyllo Cake

Ingredients

• 4 large oranges, zest and juice 4 large oranges, zest and juice
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (240ml) olive oil 1 cup (240ml) olive oil
• 4 large eggs 4 large eggs
• 1 cup (240g) Greek yogurt 1 cup (240g) Greek yogurt
• 1 cup (120g) semolina 1 cup (120g) semolina
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 10 sheets of phyllo pastry 10 sheets of phyllo pastry
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 45g, 25g
• Protein: 6g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a 9x13-inch baking dish.
2. 2.
   In a saucepan, combine the orange juice, zest, sugar, and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Simmer for 5 minutes, then remove from heat and let the syrup cool.
3. 3.
   In a large mixing bowl, whisk together the olive oil, eggs, yogurt, semolina, baking powder, and salt until well combined.
4. 4.
   Layer 5 sheets of phyllo pastry in the greased baking dish, brushing each sheet with olive oil before adding the next.
5. 5.
   Pour half of the batter over the phyllo sheets, spreading it evenly.
6. 6.
   Place another 5 sheets of phyllo pastry on top, brushing each sheet with olive oil.
7. 7.
   Pour the remaining batter over the second layer of phyllo sheets.
8. 8.
   Finish with a final layer of 5 sheets of phyllo pastry, brushing each sheet with olive oil.
9. 9.
   Using a sharp knife, score the top layer of phyllo into diamond or square shapes.
10. 10.
    Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and crispy.
11. 11.
    Remove the cake from the oven and immediately pour the cooled orange syrup over it, allowing it to soak into the phyllo layers.
12. 12.
    Let the cake cool completely before serving. Dust with powdered sugar and cut into pieces.

Treat your ingredients with care...

• Oranges — Use fresh and juicy oranges for the best flavor. Make sure to wash and zest the oranges before juicing them.
• Phyllo pastry — Keep the phyllo pastry sheets covered with a damp cloth while working with them to prevent them from drying out and becoming brittle.
• Semolina — Use fine semolina for a smoother texture in the cake batter.
• Greek yogurt — Opt for full-fat Greek yogurt to add richness and moisture to the cake.
• Olive oil — Choose a good quality extra virgin olive oil for a subtle fruity flavor in the cake.

Tips & Tricks

• To achieve a crispy top layer, brush each sheet of phyllo pastry with olive oil generously.
• Allow the cake to cool completely before pouring the orange syrup over it to ensure proper absorption.
• Serve the Greek Orange Phyllo Cake chilled or at room temperature for the best taste and texture.
• Dust the cake with powdered sugar just before serving to add an elegant touch.
• Pair the cake with a dollop of Greek yogurt or a scoop of vanilla ice cream for a delightful contrast of flavors.

Serving advice

Serve each slice of Greek Orange Phyllo Cake on a dessert plate, garnished with a sprinkle of powdered sugar and a small orange zest curl for an attractive presentation.

Presentation advice

To enhance the presentation, place a fresh orange slice or a mint sprig on top of each slice of cake. Serve on a decorative dessert platter for an elegant touch.