Orange Fillo Cake


For the Cake

3 navel or blood oranges

1 pounds fillo, defrosted

4 eggs

1 cup Greek yogurt

1 cup of sugar

1 cup oil

Orange zest from 3 oranges needed for syrup recipe

1 tablespoon vanilla

1 teaspoon baking powder

For the Syrup

1 1/2 cup sugar

Juice of 3 oranges

2 cups water

1 teaspoon cinnamon

1 to 2 oranges, sliced for garnish (optional)

For the Cake

Fold fillo sheets like a harmonica and leave them to dry and then tear or crunch into small pieces.

Preheat your oven to 350 and line a 9" x 14" baking dish with parchment paper then spray with oil.

Beat eggs and sugar, then add yogurt, oil, and baking powder.

Mix in orange zest and vanilla into the mixture.

Gradually add fillo, gently mixing to incorporate.

Pour mixture into prepared baking dish and bake for 40 to 45 minutes, or until golden brown.

For the Syrup

Put sugar, orange juice, cinnamon and water into a pan and boil.

Reduce heat and simmer for 5 minutes (you can add leftover orange peel if desired).

Cook over low heat for another 10 minutes, then let cool completely.

Take cake out of oven, then prick with a fork and pour cooled syrup over the cake.

Place orange slices on top of cake for garnish.

Set cake aside for 2 hours, so the syrup to soaks in, then refrigerate until serving. Enjoy!
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