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Orange Phyllo Cake
Recipes
Orange Phyllo Cake
12 servings
2 hours, 15 minutes total (Active 25 minutes)

Ingredients

  • 12 oz frozen phyllo pastry (about 1 ½ rolls)
  • Cooking spray
  • 3 oranges, for zest/juice
  • 1 cup extra-virgin olive oil
  • 2 cups granulated sugar, divided
  • 4 large eggs
  • 1 cup whole milk plain Greek yogurt (+ more, optional for serving)
  • 1 teaspoon vanilla bean paste (or extract)
  • 1 tablespoon + 1 teaspoon baking powder
  • 2 cups water
  • 1 cinnamon stick (or ¼ teaspoon ground cinnamon)
  • 5 whole cloves (or ⅛ teaspoon ground cloves)

Steps

    1. Set phyllo out to thaw. Preheat oven to 350°F. Coat 13- x 9-inch baking dish with spray. Zest oranges (4 teaspoons), then juice (1 cup).
    2. Unroll phyllo and arrange on work surface with long side facing you. Gather 2–3 sheets at a time, scrunching into loose, fan-like strips. Arrange strips gathered side up in baking dish. Repeat with remaining phyllo, filling dish snugly. Let stand 10 minutes to dry.
    3. Combine oil and 1 cup sugar in medium bowl; whisk until well blended. Add eggs and whisk to combine. Stir in yogurt, vanilla, baking powder, 2 teaspoons orange zest, and ½ cup orange juice until blended and smooth. Pour mixture carefully over phyllo, pressing lightly to coat and submerge. Bake 30–35 minutes until center is set and top is golden.
    4. Meanwhile, combine water, cinnamon stick, cloves, and remaining 1 cup sugar, 2 teaspoons orange zest, and ½ cup orange juice in medium saucepan on high. Bring to a boil, then reduce heat to medium-low and simmer 8 minutes. Remove cinnamon stick and cloves from syrup; let stand to cool slightly.
    5. Cut hot cake into 12 squares. Pour warm syrup carefully over hot cake; let stand until absorbed and cooled completely (about 1 hour). Serve with additional yogurt, if using.

    Chef's Tip: You can tear phyllo into pieces instead of gathering into fans, then submerge into custard and add to baking dish.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per 1⁄12 recipe serving: Calories 400, Total Fat 23g, Sat Fat 4.5g, Trans Fat 0g, Chol 70mg, Sodium 190mg, Total Carb 46g, Fiber 1g, Total Sugar 28g, (Incl. 25g Added Sugars), Protein 7g, Vitamin D 6%, Calc 10%, Iron 6%, Potassium 2%