Recipe - Greek filo orange cake

Greek filo orange cake by Foodland Recipe Kitchen

Preparation Time: 25 mins
Cooking Time: 90 mins
Serves: 12


  • 150g caster sugar
  • 1 tbsp honey
  • juice of 2 oranges
  • 1 cinnamon stick
  • 350g filo pastry
  • 6 eggs, beaten
  • 400g Greek yoghurt
  • 180ml olive oil
  • zest and juice of 2 oranges (you need 150ml juice)
  • 125g caster sugar
  • 1 tbsp baking powder
  • 3-4 oranges
  • 1 cup caster sugar
  • 1 cup water


  • Saucepan
  • 23cm springform cake tin
  • Non stick fry pan


  1. Prepare the syrup prior to making the cake so that it is cooled before using. Combine 150g caster sugar, 1 tbsp honey, juice of 2 oranges in a saucepan
    and bring to the boil. Stain and set aside.
  2. Preheat oven to 140°C.
  3. Scrunch the sheets of filo into balls and place on a baking tray. Put the tray into the oven for 15 minutes to dry out the pastry. Remove
    from oven allow to cool and then crumble.
  4. Increase oven to 180°C. Grease a 23cm springform cake tine and dust with a little flour.
  5. Whisk eggs, yoghurt, olive oil, orange zest, juice and sugar in a large bowl. Then add baking powder and crumbled filo, gently fold together.
  6. Pour cake mixture into prepared tin and bake for 35 minutes or when tested with a skewer, it comes out clean. Using a skewer, prick holes over the cake and immediately pour over the cooled syrup.
  7. Cool and serve chilled with extra yoghurt and confit orange slices.
    To make confit oranges:
  8. Finely slice oranges.
  9. Place the sugar and water in a non stick fry pan, heat to dissolve sugar.
  10. Add orange slices and cook over a medium heat till reduced and sticky.
  11. Allow to cool before serving or using to decorate cake.