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🌿 What Makes It Special:
Uses torn phyllo sheets for a unique texture
Bright orange flavor from zest and juice
Moist and syrupy without being heavy
Great make-ahead dessert for gatherings
🥄 Ingredients (Serves 10–12)
For the Cake:
1 lb (450g) phyllo dough, thawed
4 large eggs
1 cup (240 ml) Greek yogurt (full-fat)
¾ cup (150g) granulated sugar
1 cup (240 ml) light olive oil or neutral oil
Zest of 2 oranges
2 tsp baking powder
1 tsp vanilla extract
For the Syrup:
1 ¼ cups (250g) sugar
1 cup (240 ml) water
¾ cup (180 ml) fresh orange juice
1 cinnamon stick (optional)
Orange peel strips (optional, for aroma)
🔧 Tools You’ll Need:
9x13-inch baking dish
Mixing bowls
Whisk
Saucepan
Fine grater or microplane (for zest)
Pastry brush (optional)
🔥 Step-by-Step Instructions:
1. Prepare the Phyllo
1️⃣ Preheat oven to 300°F (150°C).
2️⃣ Unroll the phyllo sheets and leave them out on the counter to dry for about 30–60 minutes, flipping occasionally.
3️⃣ Once dry and crisp, tear into small strips (about 1–2 inch pieces). Set aside.
🧠 Drying the phyllo gives the cake its signature texture and keeps it from becoming soggy.
2. Make the Syrup
4️⃣ In a saucepan, combine sugar, water, orange juice, cinnamon stick, and orange peels.
5️⃣ Bring to a boil, then simmer for 8–10 minutes until slightly thickened.
6️⃣ Remove from heat and let it cool completely. Discard peels and cinnamon.
3. Mix the Custard
7️⃣ In a large bowl, whisk eggs and sugar until light and frothy.
8️⃣ Add yogurt, oil, orange zest, vanilla, and baking powder. Mix well.
4. Combine & Bake
9️⃣ Fold the phyllo pieces into the custard mixture a handful at a time, mixing to coat thoroughly.
🔟 Pour into a greased 9x13-inch baking dish and spread evenly.
🔟 Bake at 350°F (175°C) for 35–40 minutes, or until golden and a skewer comes out clean.
5. Soak with Syrup
1️⃣1️⃣ As soon as the cake is out of the oven, pour the cooled syrup evenly over the hot cake.
1️⃣2️⃣ Let it sit at room temperature for at least 1–2 hours to absorb fully.
✨ Serving Tips:
Serve chilled or at room temperature
Top with whipped cream, Greek yogurt, or candied orange peel
Keeps well in the fridge for up to 5 days
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