Enjoy this sunny and flavorful Greek cake! The orange and filo pastry are its primary components; to crumble them, you need to let them dry for at least an hour beforehand. Easy to whip up, the filo pastry and classic orange zest syrup give it a velvety texture and a deliciously decadent flavor. I know it’s a rich cake, but every time I make it, I can’t get enough! If you want a nicer dessert, I suggest taking the time to squeeze the oranges to get fresh juice.
Topping and Crust Ingredients:
Salt shaker
1 and 3/4 cups of all-purpose flour.
3/4 cup of cubed cold butter and 1/4 cup of sugar
As for the Injection:
Salt shaker
two big eggs
one-fourth cup of flour
3/4 cup of sugar
Crushed pineapple, 16 oz.
30 grams of sour cream
Prepare the Icing:
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