Ingredients
7 oz yogurt, (2% fat)
1¼ cups vegetable oil
1¼ cups sugar
1 ¼ orange juice
4 tsp baking powder
orange zest, from 11⁄2 orange
1 tsp vanilla extract
15 oz phyllo dough
4 eggs, medium sized
1⅔ cups water
1⅔ cups sugar
orange zest, from 1 orange
1 cinnamon stick, optional
Preparation
Place phyllo dough on a large even surface and leave at room temperature for 20 minutes for drying. Or place a few sheets on a baking tray and bake at 200 degrees F until dry. Repeat with the rest.
In a pot, add water, sugar, orange zest from 1 orange, and cinnamon stick. Bring to a boil and simmer for 5 to 10 minutes or until sugar is dissolved and syrup has thickened. Set aside to cool.
Preheat oven to 35o degrees F.
In a large bowl, add vegetable oil, sugar, and eggs. Whisk until combined. Pour yogurt, orange juice, orange zest, and vanilla extract. Whisk until combined and mixture turns smooth. Add baking powder and whisk again.
Crumble the phyllo into small pieces by hand. Add gradually into the mixture while whisking to prevent phyllo from sticking together.
Using a cooking brush, oil the bottom and the sides of an 8x12 inch baking tray. Pour in the mixture. Bake in the oven for 40 to 50 minutes or until nicely colored and cooked through. To check, poke a hole in the pastry using a knife. If the knife comes out clean then cake is ready.
Ladle syrup over the hot cake. Allow each ladle of syrup to be absorbed then ladle more. Allow time for the syrup to be absorbed and chill in the refrigerator.
Serve orange cake chilled to avoid crumbling. Best with a scoop of ice cream!
