This was the dessert we made at our Greek cooking class. Chris will attest that it was pretty decent even though there was no chocolate used in this recipe.
1/3 C. sugar
2 eggs
Zest of 1 orange
1/3 C. orange juice
1/3 C. extra virgin olive oil
1/3 C Greek yogurt
1/2 tsp. vanilla
2 tbsp. semolina flour
1/8 tsp. ground cloves
1/8 tsp. ground cinnamon
3/4 tsp. baking powder
4oz. phyllo dough, cut into 1/2 inch squares
3/4 C. Greek yogurt
2 tbsp. honey
Preheat oven to 325 degrees. Lightly brush a small pie dish with olive oil and set aside.
To prepare the cake, place the sugar and eggs in a large bowl and beat with a handheld mixer until pale and thick.
Whisk in the orange zest, orange juice, olive oil, yogurt, and vanilla. Gently stir in the semolina, cloves, cinnamon and baking powder and then stir in the cut phyllo.
Pour the batter into the prepared pie dish and bake until light golden brown, about 30-35 minutes.
Allow the cake to cool about 15 minutes before serving.
While the cake is cooling, stir together the Greek yogurt and honey. Place a dollop of the sweetened yogurt on top of each piece of warm cake and serve.
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