Premium Orange Phyllo Cake
Premium Orange Phyllo Cake
Ingredients
For the Cake
- 1 pound phyllo dough, thawed, shredded or crumbled
- 1 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup full-fat Greek yogurt
- 1 tablespoon orange zest
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large orange, thinly sliced, seeds removed
For the Orange Syrup
- 1 1/2 cups granulated sugar
- 1 1/2 cups water
- 1/2 cup freshly squeezed orange juice
- 1 teaspoon orange zest
- 1 cinnamon stick
- 1 teaspoon vanilla extract
For the Orange Coulis
- 1/2 cup freshly squeezed orange juice
- 1/4 cup granulated sugar
- 1 teaspoon cornstarch
- 1 tablespoon cold water
For Garnish
- 1 cup heavy cream, chilled, for whipped cream
- 2 tablespoons powdered sugar, for whipped cream
- 1/4 cup fresh mint leaves, chopped
- 1 large orange, peeled and segmented
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with butter.
⏱️ 5 min•🌡️ 350
- 2
Unroll the phyllo dough and shred or crumble it into small pieces. In a large bowl, toss the shredded phyllo with the 1 cup of melted unsalted butter until all the phyllo is well coated. Set aside.
⏱️ 10 min
- 3
In a separate large bowl, whisk together the 1 1/2 cups granulated sugar and eggs until light and fluffy. Stir in the Greek yogurt and 1 tablespoon orange zest until well combined.
⏱️ 5 min
- 4
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
⏱️ 5 min
- 5
Spread about half of the buttered phyllo mixture evenly in the prepared baking dish. Pour the cake batter over the phyllo layer. Top with the remaining buttered phyllo, spreading it evenly. Arrange the thin orange slices decoratively over the top phyllo layer.
⏱️ 10 min
- 6
Bake for 45-50 minutes, or until the cake is golden brown and a wooden skewer inserted into the center comes out clean. While the cake bakes, prepare the syrup and coulis.
⏱️ 45 min•🌡️ 350
- 7
For the Orange Syrup: In a medium saucepan, combine 1 1/2 cups granulated sugar, 1 1/2 cups water, 1/2 cup freshly squeezed orange juice, 1 teaspoon orange zest, and the cinnamon stick. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer for 5 minutes. Remove from heat, discard cinnamon stick, and stir in the vanilla extract. Keep warm.
⏱️ 10 min
- 8
For the Orange Coulis: In a small saucepan, combine 1/2 cup freshly squeezed orange juice and 1/4 cup granulated sugar. Heat over medium heat until sugar dissolves. In a small bowl, whisk together cornstarch and cold water to create a slurry. Stir the slurry into the orange juice mixture. Bring to a gentle simmer, stirring constantly, until the coulis thickens slightly. Remove from heat and let cool.
⏱️ 8 min
- 9
Once the cake is out of the oven, immediately and slowly pour the warm orange syrup evenly over the hot cake. The cake will absorb the syrup. Let the cake cool completely in the dish, allowing it to fully soak up the syrup, for at least 2 hours or preferably overnight.
⏱️ 10 min
- 10
For serving: In a cold bowl, whip the heavy cream and powdered sugar until soft peaks form. Slice the cooled cake into individual portions. On each plate, spread a spoonful of orange coulis. Place a slice of cake on top. Garnish with a dollop of whipped cream, fresh orange segments, and chopped mint leaves.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Premium Orange Phyllo Cake
Ingredients
For the Cake
- 1 pound phyllo dough, thawed, shredded or crumbled
- 1 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup full-fat Greek yogurt
- 1 tablespoon orange zest
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large orange, thinly sliced, seeds removed
For the Orange Syrup
- 1 1/2 cups granulated sugar
- 1 1/2 cups water
- 1/2 cup freshly squeezed orange juice
- 1 teaspoon orange zest
- 1 cinnamon stick
- 1 teaspoon vanilla extract
For the Orange Coulis
- 1/2 cup freshly squeezed orange juice
- 1/4 cup granulated sugar
- 1 teaspoon cornstarch
- 1 tablespoon cold water
For Garnish
- 1 cup heavy cream, chilled, for whipped cream
- 2 tablespoons powdered sugar, for whipped cream
- 1/4 cup fresh mint leaves, chopped
- 1 large orange, peeled and segmented
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with butter.
⏱️ 5 min•🌡️ 350 - 2
Unroll the phyllo dough and shred or crumble it into small pieces. In a large bowl, toss the shredded phyllo with the 1 cup of melted unsalted butter until all the phyllo is well coated. Set aside.
⏱️ 10 min - 3
In a separate large bowl, whisk together the 1 1/2 cups granulated sugar and eggs until light and fluffy. Stir in the Greek yogurt and 1 tablespoon orange zest until well combined.
⏱️ 5 min - 4
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
⏱️ 5 min - 5
Spread about half of the buttered phyllo mixture evenly in the prepared baking dish. Pour the cake batter over the phyllo layer. Top with the remaining buttered phyllo, spreading it evenly. Arrange the thin orange slices decoratively over the top phyllo layer.
⏱️ 10 min - 6
Bake for 45-50 minutes, or until the cake is golden brown and a wooden skewer inserted into the center comes out clean. While the cake bakes, prepare the syrup and coulis.
⏱️ 45 min•🌡️ 350 - 7
For the Orange Syrup: In a medium saucepan, combine 1 1/2 cups granulated sugar, 1 1/2 cups water, 1/2 cup freshly squeezed orange juice, 1 teaspoon orange zest, and the cinnamon stick. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer for 5 minutes. Remove from heat, discard cinnamon stick, and stir in the vanilla extract. Keep warm.
⏱️ 10 min - 8
For the Orange Coulis: In a small saucepan, combine 1/2 cup freshly squeezed orange juice and 1/4 cup granulated sugar. Heat over medium heat until sugar dissolves. In a small bowl, whisk together cornstarch and cold water to create a slurry. Stir the slurry into the orange juice mixture. Bring to a gentle simmer, stirring constantly, until the coulis thickens slightly. Remove from heat and let cool.
⏱️ 8 min - 9
Once the cake is out of the oven, immediately and slowly pour the warm orange syrup evenly over the hot cake. The cake will absorb the syrup. Let the cake cool completely in the dish, allowing it to fully soak up the syrup, for at least 2 hours or preferably overnight.
⏱️ 10 min - 10
For serving: In a cold bowl, whip the heavy cream and powdered sugar until soft peaks form. Slice the cooled cake into individual portions. On each plate, spread a spoonful of orange coulis. Place a slice of cake on top. Garnish with a dollop of whipped cream, fresh orange segments, and chopped mint leaves.
⏱️ 10 min