Clementine Syrup Cake

Clementine syrup cake with tangerine-scented organic clementines, firm and very, very juicy. They give us plenty, sweet juice and zest of deep orange, with strong aromas of the essential oils. It is a syrupy fragrant and fluffy mandarin pie with pastry sheet crust not too thin, yogurt and semolina.
Yours!

work: 20′

time: 1h:00′

easy:

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Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.







Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»


Email Contact & orders: kitchenstories08@gmail.com or order online at amazon.

Ingredients (~8 servings) 6 phyllo pastry sheets 200g (7.1 oz) sugar 4 large eggs 200g (7.1 oz) greek yoghurt 150g (5.3 oz) vegetable oil 20g (0.7 oz) baking powder (1 sachet) 2 tbsp semolina zest of 2 mandarins & 1 orange almond flakes	In fixed mixer bowl put the sugar and eggs.	Beat well for 10 minutes until the mixture swell and become a fluffy, off-white, viscous cream.
Inside the bowl, add the remaining ingredients except the sheets. Yogurt, oil, the baking powder, semolina and mandarin zest and orange. Beat for 1'-2' to mix and stop the operation of the mixer.	With scissors cut into small pieces the sheet directly into the beaten mixture and stir gently to each addition with a fork. If the leaves are frozen break them with your hands without thawing them.	Grease a baking pan with dimensions 20×30cm (7.9×11.8 in) inside and pour the mixture of mandarin pie. Bake in the preheated oven 180℃ (356℉, Gas Mark:4.2) air for 40'-45'. If it quickly gets color, cover with foil. Test with a stick / skewer that should come out clean. Take it out of the oven and let it cool on a rack.
Hot Clementine Syrup 250g (8.8 oz) mandarin juice 1 orange juice 300g (10.6 oz) sugar	In a saucepan put the sugar and the juice of mandarin and orange. Boil for 5 minutes. Cut into pieces and sprinkle with deep ladle the hot syrup onto the cake.	Allow to absorb it and sprinkle with almond flakes.

Related

Portokalopita - Greek Orange Filo Cake

Orange cake with baked pastry and yoghurt. Juicy and fluffy, with a strong flavor of orange and syrupy as much as required to keep it juicy without cloying us. The crunching sheets are sprinkled and flavoured with cinnamon and sugar. The candied orange slices tantalise your enjoyment and further intensify the orange flavor.

Author Zambia G. Sifaki