Orange Fillo Cake



For the Cake:

3 navel or blood oranges

1 pound phyllo, defrosted

4 eggs

1 cup Greek yogurt

1 cup of sugar

1 cup oil

1 tablespoon vanilla

1 teaspoon baking powder

For the Syrup:

1 1/2 cup sugar

Juice and zest of 3 oranges

2 cups water

1 teaspoon cinnamon

1 to 2 oranges, sliced for garnish (optional)


For the Cake:

Fold the phyllo sheets like a harmonica, leave them to dry, and then tear or crunch them 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 zest if desired).

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

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

Place orange slices on top of the cake for garnish.

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

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