A lot of Chios housholds are filled with citrus fruits aromas, as now is the season for oranges. People use them in cooking, pastries and also to make the famous Chios fruit preserves and marmelades. Why don't you try this recipe and fill your home with Chios fragrance?
• 400g caster sugar
• 350ml water
• 1 orange, juiced
• 1 teaspoon ground cinnamon
• 450- 500g filo pastry
• 3 oranges
• 5 eggs
• 200g Greek yoghurt 2% fat
• 180ml sunflower oil
• 100g granulated sugar
• 1 tablespoon baking powder
1. Combine all syrup ingredients, including the two orange halves, in a small saucepan. Bring to the boil and boil vigorously for 8 minutes. Remove from heat and allow to cool whilst you make the cake.
2. Preheat the oven to 180 C / Gas 4. Lightly grease a 20x30cm (9x13 in) baking tin with olive oil.
3. Remove the filo from its packaging. Take each sheet and roughly tear into shreds, using your hands. Tear the filo directly into the baking tin, and leave to dry a little while you prepare the remaining ingredients.
4. Cut one orange in half, and slice that half into very thin half-moons to garnish the cake. Zest and juice the remaining oranges.
5. Combine the orange juice, zest, eggs, yoghurt, olive oil, 100g sugar and baking powder in a bowl, blender or food processor. Blend together on high speed for a couple of minutes, till the mixture is frothy.
6. Pour the orange and egg mixture over the filo in the baking tin. Stir together gently, right in the tin, to ensure the egg mixture is evenly distributed. Decorate the top of the cake with the thinly sliced oranges.
7. Bake for 45 minutes, or until the top is golden and the filling set. Once out of the oven, immediately pour the cooled syrup over the hot cake. Set aside for at least 1 hour, till most of the syrup has soaked in. Slice and serve!
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