Grecian Orange Cake Recipes

PORTOKALOPITA (GREEK ORANGE PHYLLO CAKE)

Portokalopita (Greek Orange Phyllo Cake) image

Portokalopita is a deliciously different cake, and a must-try for anyone who is afraid of phyllo. Why? Because here the phyllo is shredded to bits - the messier the better! The gorgeous orange and cinnamon syrup ensures this cake stays beautifully moist.

Provided by Diana Moutsopoulos

Categories World Cuisine Recipes European Greek

Time 2h25m

Yield 12

Number Of Ingredients 11

Ingredients

2 cups white sugar
1 ½ cups water
1 teaspoon ground cinnamon
1 orange, halved
1 (16 ounce) package phyllo dough
3 oranges
5 eggs
1 (7 ounce) container Greek yogurt
¾ cup olive oil, divided
½ cup white sugar
1 tablespoon baking powder

Steps:

Combine 2 cups sugar, water, and cinnamon in a saucepan over medium-high heat. Squeeze in orange juice and add juiced halves. Bring to a boil and boil vigorously for 8 minutes. Remove from heat and allow to cool while you prepare the cake.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with some olive oil.
Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients. Cut 1 orange in half, and slice 1 half into very thin half-moons to garnish the cake. Zest and juice the remaining 2 1/2 oranges.
Combine orange juice, orange zest, eggs, yogurt, olive oil, 1/2 cup sugar, and baking powder in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour orange and egg mixture over the shredded phyllo in the baking pan. Stir everything together gently to ensure that the egg mixture is evenly distributed. Garnish top of the cake with the orange slices.
Bake in the preheated oven until the top is golden and the filling set, about 45 minutes. Remove from the oven and immediately pour the cooled syrup over the hot cake. Set aside for at least 1 hour, until most of the syrup has soaked in. Slice into squares and serve.

Nutrition Facts : Calories 465.4 calories, Carbohydrate 67.7 g, Cholesterol 81.3 mg, Fat 19.5 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 3.9 g, Sodium 305.4 mg, Sugar 46.7 g

ORANGE CAKE

Orange Cake image

This is the best cake I have ever tasted. My mom gave me this recipe and I can't make it often because I would weigh 500 pounds. Hope it lasts more than a day at your house!

Provided by Angie LaSala

Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake

Time 2h

Yield 12

Number Of Ingredients 9

Ingredients

1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant lemon pudding mix
¾ cup orange juice
½ cup vegetable oil
4 eggs
1 teaspoon lemon extract
⅓ cup orange juice
⅔ cup white sugar
¼ cup butter

Steps:

Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.

Nutrition Facts : Calories 409.8 calories, Carbohydrate 55 g, Cholesterol 73 mg, Fat 19.8 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 4.9 g, Sodium 442.7 mg, Sugar 31.8 g

GRECIAN ORANGE CAKE

Grecian Orange Cake image

Make and share this Grecian Orange Cake recipe from Food.com.

Provided by ElaineAnn

Categories Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 1/4 ounce) box yellow cake mix
3/4 cup corn oil
1 (3 1/2 ounce) package instant lemon pudding
3/4 cup water
4 eggs
2 cups powdered sugar
2 tablespoons butter, melted
1/3 cup frozen orange juice concentrate, plus
2 tablespoons frozen orange juice concentrate

Steps:

Cake: Place all ingredients in large mixing bowl.
Beat on low for 2 minutes.
Bake in a greased and floured tube pan at 325° for 45 minutes.
Glaze: Stir over low heat until sugar is dissolved.
Punch holes in hot cake; pour glaze over slowly.
Cool completely and turn out on serving plate.

Nutrition Facts : Calories 567.9, Fat 26.7, SaturatedFat 5.1, Cholesterol 81.5, Sodium 519.5, Carbohydrate 78.8, Fiber 0.7, Sugar 50.8, Protein 5.1

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