Delia Smith Greek Orange Cake Recipe​

This Greek orange cake is a syrup-soaked traybake with crisped filo folded through a gently spiced orange batter, then drenched in a glossy citrus syrup. The texture is wonderfully unusual: light and custardy in the middle with little flakes of filo that drink up every drop of orange. It’s a straightforward, beginner-friendly bake with a few simple stages, and it’s far more forgiving than it looks. Total time is about 1 hour 30 minutes, including syruping and cooling.

Ingredients

For the crisped filo

• 250g filo pastry (about 8–10 sheets)
• 150g unsalted butter, melted (plus extra for greasing the tin)

For the orange cake batter

• 4 large eggs
• 200g caster sugar
• 200g Greek yogurt
• Zest of 2 large oranges
• 1 tsp vanilla extract
• 160g fine semolina
• 2 tsp baking powder
• Pinch of fine salt
• 50g ground almonds (optional, but lovely for a softer crumb)

For the orange syrup

• 250g granulated sugar
• 250ml water
• 200ml fresh orange juice (about 2–3 oranges)
• 1 tbsp lemon juice
• 1 cinnamon stick (optional)
• 2 wide strips of orange peel (optional, avoid the white pith)

To finish (optional)

• 1–2 tbsp chopped pistachios
• A little extra orange zest
• Greek yogurt or softly whipped cream, to serve

How to Make Greek Orange Cake

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Grease and line a 23 x 33cm (9 x 13 inch) traybake tin, leaving a little overhang of baking paper so you can lift the cake out later.
• Dry the filo: Tear the filo sheets into rough, bite-sized pieces and spread them out on a clean tea towel (or on two baking trays). Leave to air-dry for 1–2 hours until crisp. If you’re short on time, put the trays into a low oven (120°C fan) for 10–15 minutes, tossing once, until the pieces feel dry and brittle.
• Mix the wet ingredients: In a large bowl, whisk the eggs and caster sugar for 1–2 minutes until the mixture looks lighter. Whisk in the Greek yogurt, orange zest, and vanilla.
• Add the dry ingredients: Sprinkle in the semolina, baking powder, salt, and ground almonds (if using). Fold with a spatula just until you have a smooth, thick batter.
• Fold in the crisped filo: Add the dried filo pieces and stir gently so everything is coated. Don’t worry if it looks a little messy. The filo will soften as it bakes and creates that signature ripple through the cake.
• Fill the tin: Scrape the mixture into your prepared tin and level the top. Drizzle the melted butter evenly over the surface so it sinks into the nooks and crannies.
• Bake: Bake for 40–45 minutes, until deeply golden and set in the centre. A skewer should come out without wet batter (a few moist crumbs are fine).
• Make the syrup: While the cake bakes, put the sugar, water, orange juice, lemon juice, cinnamon stick, and orange peel (if using) into a saucepan. Bring to a gentle boil, then simmer for 8–10 minutes. Remove from the heat and let it cool slightly. Discard the cinnamon and peel before using.
• Soak the cake: As soon as the cake comes out of the oven, slowly pour the cool(ish) syrup over the hot cake. Do this in stages, letting it soak in before adding more, especially around the edges.
• Cool and slice: Leave the cake to cool completely in the tin. For the neatest slices and best flavour, let it stand for at least 2 hours (or overnight) before cutting into squares.

Tips

How do I stop the cake from turning soggy?

The filo has to be properly dried before it goes into the batter. If it’s still soft, it releases moisture and the cake can feel heavy. Also pour the syrup gradually, letting it absorb between pours rather than flooding the tin in one go.

Why is my cake dry instead of syrupy?

This cake drinks up a lot, but it needs time. Once the syrup is on, leave it to cool and rest for a couple of hours. If you cut it too soon, it can seem dry because the syrup hasn’t travelled through the crumb yet.

How do I get a stronger orange flavour?

Use fresh oranges for both zest and juice, and zest them directly into the sugar (it helps release the oils). You can also add a teaspoon of orange blossom water to the syrup for a more authentic Greek aroma.

What’s the best tin size for even slices?

A 23 x 33cm traybake tin gives the right depth so it bakes through without drying out. If your tin is smaller and deeper, expect a longer bake. If it’s larger and shallower, start checking 8–10 minutes earlier.

Serving Suggestions

• Serve at room temperature with a spoonful of Greek yogurt.
• Add softly whipped cream and a scatter of pistachios for a dinner-party finish.
• Pair with fresh berries to cut through the sweetness.
• Enjoy with coffee, especially a cappuccino or strong espresso.

Storage

Room temperature

Keep covered in the tin (or in an airtight container) for up to 3 days. This cake is actually better on day two as the syrup settles in.

Refrigerator

Store airtight for up to 5 days. Let slices come back to room temperature before serving for the best texture, or warm very gently for 10–15 seconds in the microwave.

Freezing

Freeze individual slices wrapped well, then placed in a freezer bag or container, for up to 2 months. Defrost overnight in the fridge or for a few hours at room temperature. For the nicest crumb, unwrap once defrosted so condensation doesn’t soften the top.

Nutrition

• Calories: 385 kcal
• Carbohydrates: 52 g
• Protein: 7 g
• Fat: 17 g
• Saturated Fat: 9 g
• Sodium: 190 mg

Nutrition values are estimates and will vary depending on your ingredients and portion size.

FAQs

Delia Smith-Style Greek Orange Cake

0.0 from 0 votes

Course: DessertCuisine: GreekDifficulty: Easy

Servings

12

slices

Prep time

20

minutes

Cooking time

45

minutes

Total time

90

minutes

Calories

385

kcal

1

hour 

5

minutes

Syrup-soaked Greek orange cake made with crisped filo folded through an orange and yogurt batter, then drenched in fragrant citrus syrup. Soft, bright, and beautifully sticky.

Ingredients

• 250g filo pastry (about 8–10 sheets)

• 150g unsalted butter, melted (plus extra for greasing)

• 4 large eggs

• 200g caster sugar

• 200g Greek yogurt

• Zest of 2 large oranges

• 1 tsp vanilla extract

• 160g fine semolina

• 2 tsp baking powder

• Pinch of fine salt

• 50g ground almonds (optional, for a softer crumb)

• 250g granulated sugar (for the syrup)

• 250ml water (for the syrup)

• 200ml fresh orange juice (about 2–3 oranges)

• 1 tbsp lemon juice (for the syrup)

• 1 cinnamon stick or 1/2 tsp ground cinnamon (optional)

Directions

• Preheat the oven to 200°C (180°C fan). Grease and line a 23 x 33cm traybake tin.
• Tear the filo into rough pieces and dry it out until crisp (air-dry for 1–2 hours, or oven-dry at low heat).
• Whisk eggs and sugar until pale, then whisk in yogurt, orange zest, and vanilla.
• Fold in semolina, baking powder, salt, and ground almonds (if using).
• Crumble the dried filo into the batter and stir gently to coat.
• Pour into the tin, level, then drizzle melted butter evenly over the top.
• Bake for 40–45 minutes until deep golden and set in the centre.
• Simmer syrup ingredients for 8–10 minutes, then cool slightly.
• Pour cool syrup over the hot cake gradually, letting it soak between pours.
• Cool completely, then slice and serve.

Notes

• For the best texture, make sure the filo is properly dried before adding it to the batter.
• Cold(ish) syrup over a hot cake helps it soak in evenly without turning the top soggy.
• Let the cake rest for at least 2 hours after syruping for neat slices and the best flavour.