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–+ servings
Greek Orange Cake Delight

Greek Orange Cake Delight

A bright, syrup-soaked Greek orange cake with tender, crinkly phyllo layers and fragrant citrus. Perfect warm or chilled.
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Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 14 oz phyllo dough sheets torn into thin ribbons and dried
  • 1 cup plain Greek yogurt
  • 0.75 cup granulated sugar for the batter
  • 0.5 cup vegetable oil
  • 0.75 cup beaten eggs about 3 large eggs
  • 0.5 cup fresh orange juice for the batter
  • 1.5 tbsp orange zest finely grated
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 0.25 tsp fine sea salt
  • 1 tbsp unsalted butter for greasing pan
  • 1 cup granulated sugar for the syrup
  • 1 cup water for the syrup
  • 0.5 cup fresh orange juice for the syrup
  • 1 tbsp orange zest strips for the syrup
  • 0.5 tsp ground cinnamon
  • 1 tbsp honey
  • 2 tbsp chopped pistachios optional garnish

Instructions

Preparation Steps

  • Preheat oven to 350°F. Butter a 9x13-inch baking pan.
  • Shred the phyllo into thin ribbons. Spread on two sheet pans and air-dry 10–15 minutes, tossing a few times.
  • Simmer the syrup: combine water, 1 cup sugar, 1/2 cup orange juice, zest strips, and cinnamon. Cook 8–10 minutes until slightly thick.
  • Stir in honey, remove from heat, and cool completely. Discard zest strips before using.
  • Whisk eggs and 3/4 cup sugar until pale. Stream in oil, then whisk in yogurt, vanilla, orange zest, and 1/2 cup orange juice.
  • Whisk in baking powder and salt until smooth.
  • Fold in dried phyllo a handful at a time, coating evenly without overmixing.
  • Spread batter in the pan and level the top. Bake 35–40 minutes until deeply golden and set.
  • Pierce the hot cake all over. Slowly ladle cold syrup over the surface, allowing it to soak in before adding more.
  • Rest 20 minutes. Garnish with pistachios. Serve warm or at room temperature.

Notes

Try adding 1–2 tbsp orange liqueur to the cooled syrup for a boozy twist, or swap pistachios with toasted almonds. Store covered at room temperature for 1 day, then refrigerate up to 4 days; the flavor deepens as it rests.
This recipe is an original creation inspired by classic Greek Orange Cake Delight flavors. All ingredient ratios and instructions are independently developed.