John Myers
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Juicy Orange Cake with Cinnamon Syrup
The perfect juicy orange cake with cinnamon syrup recipe with a picture and simple step-by-step instructions.
For the dough
- 300 g Filo pastry
- 3 Eggs
- 150 g Greek yogurt 10% fat
- 0,5 tbsp Backin
- 1 Pkch Orange finesse
- 2 Oranges
- 110 ml Olive oil
- 60 g Sugar
syrup
- 125 ml Water
- 150 g Sugar
- 0,5 tsp Cinnamon
- 1 Orange
Prepare the dough
- Tear 1,300g filo pastry into small pieces and place in a loaf pan (length 30cm).
- Beat eggs and sugar until frothy. Squeeze the 2 oranges and add the juice. Pour in the remaining ingredients and beat until frothy on the highest level.
- Pour the liquid dough over the plucked filo dough and mix with a spoon. If the cake seems too high to you, use a baking pan approx. 20 x 30 cm.
- And off with the cake in the oven at: 180 ° C top / bottom heat for 45 minutes
The syrup
- Squeeze the orange and put both juice and zest in a saucepan. Add the remaining ingredients and briefly bring to the boil while stirring. Then simmer over medium heat for about 5 minutes. Remove the orange peel from the syrup and pour the whole thing over the cake that has just been taken out of the oven. I usually take a little less syrup, my friends tip everything over it.
- Let the cake cool down and let it rest in the fridge for at least an hour.
- Cut the cake into 2x2cm cubes and, if necessary, poke and serve with toothpicks. It tastes very sweet and juicy and is therefore ideal as a small grill dessert. The cake is also called portokalopita and comes from Greece!
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