SPICED PHYLLO CAKE

Patel created this cake as a variation on a traditional Greek cake with oranges she first enjoyed while visiting Saudi Arabia. The baked and crumbled sheets of phyllo turn soft and custardlike when prepared in this way.

Patel recommends using certified organic cane sugar which is made exclusively from sugarcane. Other table sugar may be refined with bone char – animal-derived charcoal.

Aquafaba, the liquid from cooked or canned chickpeas, is used here as a substitute for egg whites. If using canned chickpeas, it may take two cans to get the 1 cup of aquafaba needed for this recipe. If you like, save the drained chickpeas to make Patel’s Roasted Chickpeas. 1 3/4 cups granulated sugar, divided

1 cup fresh orange juice, divided

1/2 cup water

3 (1-by-3-inch) strips orange peel

1 (1 1/2-inch) cinnamon stick

2 star anise

3 green cardamom pods, smashed lightly

4 cloves

1 cup aquafaba (see note)

16 ounces phyllo dough

1 cup unsweetened plain plant-based yogurt 3/4 cup vegetable oil

1 tablespoon grated orange zest 1 tablespoon cornstarch

1 teaspoon vanilla

2 teaspoons baking powder

Cooking spray

Make the syrup: Combine 1 cup sugar, 1/2 cup orange juice, water, orange peel, cinnamon stick, star anise, cardamom and cloves in a small saucepan and bring mixture to a boil. Reduce heat to simmer and cook 10 minutes. Remove from cooktop and allow to cool. Strain syrup into a small bowl, discarding solids.

Pour the aquafaba into a small saucepan and bring to a boil. Cook until mixture reduces to 2/3 cup, about 5 minutes. Set aside to cool.

Heat oven to 300 degrees.

Remove phyllo from package and unfold each roll. Carefully take a single sheet of phyllo from one roll and lay it flat on a large baking sheet. With your fingertips on the bottom short edge of the sheet, pleat the sheet like an accordion and move to the end of the baking sheet. Repeat with the remaining sheets from this roll, placing each pleated sheet next to the others, and then repeat the process, gathering the sheets from the second phyllo roll onto a second large baking sheet. Bake phyllo until crisp but not browned, 10 to 15 minutes. Remove from oven and cool completely, about 5 minutes, then use your hands to crush the dried phyllo into small pieces, putting pieces in a large bowl.

Increase the oven temperature to 350 degrees. Make batter: Put the reduced aquafaba into a medium bowl and use a hand mixer to beat the aquafaba on high speed until soft peaks form, about 4 minutes. Reduce the speed to low while adding the remaining 3/4 cup sugar, then increase the speed to medium and whip for another minute.

In a separate bowl, whisk together the yogurt, oil, remaining 1/2 cup orange juice, orange zest, cornstarch and vanilla. Stir in baking powder. Fold the whipped aquafaba into the yogurt mixture.

Coat a 9 × 3-inch springform pan with cooking spray. Set pan on a large baking sheet.

Transfer half the phyllo pieces to another large bowl. Pour half of the batter over the pieces and gently fold together. Add the remaining phyllo pieces and pour the rest of the batter over the top. Gently fold until all the phyllo pieces are moistened. Scrape phyllo batter into the prepared springform pan and spread evenly. Bake until golden and a toothpick inserted at the center of the cake comes out clean, about 45 minutes. Move pan to a wire rack. While the cake is still hot, use a paring knife or skewer to pierce small holes all over cake. Pour the cooled syrup over the hot cake. Allow cake to cool, then run a knife around the inside edge of the pan to loosen the cake and unmold to a serving platter.

Serves 8.

Per serving: 551 calories (percent of calories from fat, 40), 5 grams protein, 80 grams carbohydrates, 47 grams total sugars, 2 grams fiber, 25 grams total fat (3 grams saturated), no cholesterol, 367 milligrams sodium.