Monday, June 20, 2022

Greek Orange Phyllo Cake #CakeSliceBakers

Orange soaked cake of phyllo dough, eggs, greek yogurt and sugar topped with whipped cream and candied orange slices.

Orange Phyllo Cake

It's time for the Cake Slice Bakers......

Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is Zoë Bakes Cakes by Zoē François. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.

It is a new year and a new book - Zoë Bakes Cakes - and our choices for June 2022 were ~

Coconut Cream Cake

The OG Snack Cake

Greek Orange-Phyllo Cake
Menu Board

I served this cake up yesterday when all most of the kids were here to celebrate Frank. Tony had to work and Chuck lives out of state but the rest of the gang was here with bells on.  

Candied Oranges

I started this recipe on Saturday morning, slicing and cooking the oranges to soften them and get them ready to be candied.  The directions had me bake the orange slices in water, oj and liqueur until softened.  While they baked I was directed to make a syrup of water, sugar, orange zest and cinnamon .

The next step directed me to pour the syrup over the baked oranges, however it was not clear if I were to remove the oranges from the cooking liquid.  Since it simply said "Pour the syrup over the orange slices and let cool completely.  I decided to leave the cooking liquid in as it didn't instruct me to remove or drain the oranges.

phyllo dough

The directions moved onto the cake portion of the recipe.  It instructed me to "scrunch" up individual sheets of phyllo dough into "shaggy" balls and place onto a baking sheet.  The baking sheet was to go into the oven for 15 minutes until the phyllo was dry, flipping if necessary.

So, evidently, I "scrunched" the phyllo too tightly.  I ended up breaking off the outer layers so the inner part of the ball could dry as well.  It took about 35 minutes total.  


Once the cake was assembled and baked you are instructed to pour "all" the syrup from the oranges onto the cake.  I thought, "wow, that's a lot of liquid" but we have been baking from the book for 6 months and all the recipes have been spot on, so I followed directions.

Orange Phyllo Cake

This cake was VERY moist. Fall apart moist.  I'm anxious to see if my friend Karen was smart enough to follow her instincts and used less liquid.  That being said, it was very tasty and I really liked the texture of the phyllo dough. 

Orange Phyllo Cake

I would make this again just for the flavor and uniqueness but will drain the oranges before covering with syrup and see how that works.  Since the version I made was met with success, I can only imagine how much more wonderful it will be made a little less moist.

Desserts, Cakes, Oranges,
Dessert, Cake
Yield: 12 servings
Author: Wendy Klik
Orange Phyllo Cake

Orange Phyllo Cake

Orange soaked cake of phyllo dough, eggs, greek yogurt and sugar topped with whipped cream and candied orange slices.
Prep time: 30 MinCook time: 2 HourInactive time: 24 HourTotal time: 26 H & 30 M


Candied Oranges
  • 12 slices orange with rinds, about 1/8" thick
  • Juice of 3 oranges, about 1 c.
  • zest from 1 orange
  • 1/4 c. Grand Marnier or other orange liqueur
  • 1 c. water
  • 1 c. sugar
  • 2 cinnamon sticks
  • 8 oz. phyllo dough, thawed
  • 1 T. semolina flour
  • 2 eggs
  • 3/4 c. sugar
  • juice of 2 oranges
  • 1/2 c. olive oil
  • 1/2 c. plain Greek yogurt
  • 1 t. baking powder
  • 1 t. vanilla
  • Whipped Cream for serving, if desired


Candied Oranges
  1. Place the orange slices in a 9x13" baking pan. Pour the orange juice and orange liqueur over the slices and cover the pan, tightly, with aluminum foil.
  2. Bake in a preheated 325* oven for about 45 minutes, until oranges are very soft.
  3. Meanwhile, place the water,sugar, orange zest, and cinnamon sticks in a saucepan over med high heat. Bring to a boil and cook for about 5 minutes. Remove from heat and set aside.
  4. Pour the syrup over the oranges and let come to room temperature. You can then then seal in an air tight container and refrigerate for up to 2 days.
  1. Loosely form the phyllo sheets into balls and place onto a baking sheet. Bake in a preheated 325* oven, tossing occasionally and breaking off the dry pieces to toast the insides until all the phyllo is dry and broken, about 20-30 minutes. Set aside.
  2. Place the eggs and sugar into the large bowl of a stand mixer, fitted with the whisk attachment. Beat on high speed until pale and thick, about 5 minutes.
  3. Whisk together the orange juice, olive oil, yogurt, baking powder, vanilla and semolina.
  4. With the mixer speed on low, add the orange juice mixture to the eggs just until combined.
  5. Remove the bowl from the stand and using a rubber spatula, fold in the phyllo dough pieces.
  6. Pour into a 9" square baking pan that has been treated with baking spray and bake in a preheated 350* oven for 40-50 minutes, until cooked through and browned.
  7. Remove to a cooling rack and pour the syrup from the oranges, evenly, over the hot cake. Return the oranges to the refrigerator. Let cake cool completely.
  8. Cut cake into 12 servings, place a dollop of whipped cream and an orange slice onto each slice and serve.


Adapted from a recipe found in Zoe Bakes Cakes

Nutrition Facts



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  1. I'm not sure what we did differently! You do mention soaking the oranges in water, juice, and the liqueur, but the water is only in the syrup... maybe that's it? I did leave the cooking liquid in with the oranges too so that's the same. Hmmmmm =) I used whipped cream too!

    1. Oh my gosh....I think I did use water in both. Well that is one mystery solved. Thanks

    2. Sigh....the trials and tribulations of a food blogger LOL

  2. I was so tempted to make this cake! It looks absolutely delicious!

    1. It was delicious but I'll bet Karen's was even better because she follows directions better than I LOL.

  3. I couldn't wait to see this baked -it's so unusual. It looks great - might be my December choice!


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