Table Memories Recipe
Recipe Story
Light, fragrant, and wonderfully textured — this Orange Phyllo Cake brings together layers of crisp, torn pastry with a creamy, citrus-infused yogurt batter. As it bakes, the phyllo turns golden and delicate, creating a beautiful contrast to the soft, aromatic centre. Finished with a warm spiced orange syrup that soaks into every fold, the cake becomes irresistibly moist and bright, with notes of cinnamon and fresh zest shining through. Served with ice cream or cream, it’s a dessert that feels both rustic and elegant — perfect for sharing and for anyone who loves the magic of simple ingredients transformed into something unforgettable.
Ingredients
Cake:
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250ml Greek yogurt
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1¼ cups orange juice
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1¼ cups sunflower oil
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1¼ cups sugar
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1 tbsp cornflour
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2 tsp baking powder
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1 tsp vanilla extract
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Zest of 2 oranges
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500g phyllo pastry
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1 orange, sliced
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Pinch of salt
Syrup:
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1⅔ cups water
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1 cup sugar
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Zest of 1 orange
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2 cinnamon sticks
Instructions
Place the phyllo sheets on a large surface and leave at room temperature to dry and become crispy.
Preheat the oven to 180C.
To make the syrup, pour the water into a pot and add sugar, orange slices, zest and cinnamon.
Bring to the boil and allow to simmer for 10 mins until the sugar has dissolved and the liquid has thickened. Take off the heat and allow to cool. Remove the orange slices.
In a bowl place the sugar and sunflower oil and whisk together.
Add yogurt, salt, orange zest, orange juice, vanilla and cornflour. Whisk well until smooth.
Add the baking powder and lightly whisk together.
Oil a baking dish with some sunflower oil. (A Pyrex dish, roughly 32cm x 22cm works well)
Tear the phyllo sheets into pieces and spread on the bottom of the dish.
Pour the yogurt mixture over the dough.
Bake for 40 mins until golden brown.
When it comes out the oven, place the orange slices on top and then pour the syrup all over the hot cake.
Serve with ice cream or cream.