Greek orange cake

Gourmet (South Africa) - - EASY TO IMPRESS -

Serves 8 to 12

1 orange, sliced

1 /3 cup fresh orange juice

2

11/2 cup su­gar

2 sticks of cin­na­mon

14T olive oil

4 eggs

3/4 cup greek yo­ghurt

1/3 cup orange zest 1t vanilla essence

1/4 cup fine semolina 11/2t bak­ing pow­der 340g phyllo sheets, cut into 2cm strips ic­ing su­gar, to dec­o­rate

1. Heat oven to 160°C.

2. Place three orange slices in a bak­ing dish and pour over the orange juice. Cover with foil and bake for 45 min­utes un­til soft. Trans­fer to a rack to cool. 3. Bring 3/4 of a cup of su­gar, the cin­na­mon sticks and 11/2 cups of water to the boil in a saucepan and boil un­til it has a syrupy con­sis­tency, about 10 to 15 min­utes. Pour over the or­anges and cool. 4. Oil and flour a bak­ing tin. 5. Com­bine the re­main­ing su­gar and eggs in a bowl and beat un­til pale and thick. Whisk in re­main­ing orange juice, oil, yo­ghurt, zest and vanilla. 6. In a sep­a­rate bowl, whisk to­gether the semolina and bak­ing pow­der to evenly com­bine. Whisk it into the egg mix­ture then stir in the phyllo sheets. 7. Pour the mix­ture into the tin and scrunch the re­main­ing sheets onto the top of the cake.

8. Bake at 180°C un­til lightly browned, 35 to 40 min­utes.

9. Pierce a few holes in the cake and fill with some syrup. 10. Dec­o­rate with re­main­ing orange slices and ic­ing su­gar.

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