September 24, 2017
Desserts, Dairy, Fruit,
Orange, Greek, Kid Pleaser, Brunch, Christmas, Entertaining, Ladies Luncheon, Mother's Day, Oven Bake, Vegetarian, Sugar, Yogurt more
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"This recipe is mouth-wateringly good! The cake is suffused with a scented syrup that is simply irresistible. I'm posting two versions - this one is probably the most authentic; from My Greek Dish."
Preheat oven to 350 F.
Unwrap the phyllo dough from the plastic sleeve; place the sheets on a large surface and leave at room temperature for 20 minutes, in order to dry well. Alternatively, spread a few on a large baking tray and bake at 100C, until dry; repeat with the rest.
Begin by preparing the syrup. Place the water, sugar, orange zest and cinnamon stick into a saucepan and bring to a boil. Simmer for 5-10 minutes, until the sugar is dissolved and the syrup has thickened. Set aside to cool.
Meanwhile, prepare the cake. Pour the corn oil into a large bowl, add the sugar and whisk. Add the yogurt, orange juice, orange zest and vanilla extract and whisk well, until the ingredients combine and the mixture is smooth. Add the baking powder, and blend until combined.
Tear the sheets of the phyllo dough into small pieces, using your hands, and add into the mixture; whisk well.
Using a brush, oil the bottom and the sides of a baking tray (approx.20x30cm / 8×12 inch) and pour the batter into the pan. Bake for 40-50 minutes until nicely colored and cooked through. Check for doneness by inserting tip of a sharp knife. If the knife comes out clean, then the cake is ready.
To finish the yogurt cake, ladle the cold syrup slowly over the hot cake (allow each ladle of syrup to be absorbed, before ladling again).
Allow time for the syrup to be absorbed and put in the refrigerator. Greek yogurt cake is ideally served cold, not hot, so that it does not crumble.
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