If you love oranges as much as I do, you will definitely enjoy this cake. So simple, yet it packs a lot of flavor. One bite and you’re immediately transported to the Mediterranean, to the Greek islands, with the sun and the salty breeze on your face. Need I say more? You just have to try it. So delicious.
Ingredients
- 400 grams /16 lb. Filo sheets
- 4 eggs
- 180 grams sugar
- Zest of 1 orange
- 250 grams thick yogurt
- 250 ml. sunflower oil
- 1 tsp. Vanilla powder
- 2 tsp. Baking powder
- 1 orange sliced in half moons (topping)
Syrup
- 250 grams sugar
- 350 ml. Water
- Juice of 2 oranges
- 1 cinnamon stick
Instructions
- Preheat oven to 250 F.
- Separate the filo sheets and gather like an accordian, place on a baking sheet and dry in the oven for 45 minutes.
- Make the syrup by placing all the ingredients above in a pot bring to a boil the let simmer for 12 minutes. Set aside to cool.
- Once the filo is dry, in a large bowl start breaking the sheets into small pieces (this step is so satisfying).
- Make the batter! Beat 4 eggs, vanilla, and sugar for 5 minutes. It will start yellow then it will turn into this beautiful vanilla color and double in size.
- Add the remaining ingredients, yogurt, oil, the zest of 1 orange, and 2 teaspoons of baking powder beat for 2 more minutes.
- Add half of the batter to the filo and stir to incorporate, add the other half and continue stirring. Let set for 5 minutes so the filo can absorb all the batter.
- Preheat oven to 350 F.
- Brush a 9×13 baking dish with 250 ml of sunflower oil and dust with flour.
- Smooth the batter in the baking dish, top with the orange slices and bake for 35 minutes until golden.
- Once the cake is out of the oven, immediately pour all the syrup! Let set for 40 minutes by then all the syrup is absorbed, grab a slice and enjoy!
Notes
- It’s very important to use a scale for this recipe and measure exact.
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