Kataifi ekmek orange cake with roasted almonds

It’s rich, decadent and redolent with the heady aromas of the southern Mediterranean. This is Taste for Travel’s first birthday cake! A chef and busy mum, Georgia Gerardis lives on the Greek island of Rhodes, has cooked up a spectacular kataifi orange creation with roasted almonds. Kataifi is filo pastry shredded finely, and the cooked texture is quite different from whole filo layers. Georgia featured in our first few posts in April last year, and now she’s our occasional foodie writer, because she’s so busy. At her restaurant Ammoyiali, Georgia creates art on a plate. It’s enough to make you hot and bothered in the most delectable way.

 

 Kataifi ekmek orange cake with roasted almonds

For the base
300 gr kataifi shredded filo
1/2 cup grated roasted almonds
a pinch of powdered cloves
3 tablespoons of sugar

For the syrup
1 cinnamon stick
3 ½ cups of sugar
1 cup of fresh orange juice& 1 cup of water
a few drops of lemon juice
lemon peel
½ cup melted butter

Preheat oven at 180C. In a large bowl separate the filo well, shredding the layers so all leaves are well are well separated, and pour the butter all over. Mix well and spread the kataifi in a square pan (35x25cm). Mix the almonds (leave a handful aside for the topping), sugar and cloves and sprinkle all over the kataifi. Bake a few minutes until golden brown. Meanwhile make the syrup. In a pot add the sugar, cinnamon stick, orange juice, water and lemon peel and simmer on low heat for 5 min. Moisten the kataifi as soon as it comes out of the oven with the syrup by using a spoon to drizzle it all over.

For the filling of the  Kataifi ekmek orange cake with roasted almonds

1 litre of milk
3 eggs yolks
vanilla essence – just a few drops
6 tablespoons sugar
½ cup of corn starch
Mix milk with vanilla and corn starch and heat, slightly beat egg yolks with sugar and add a little milk in the eggs before adding them in pan. Stir constantly on medium heat until it thickens. Let it aside to cool before you spread this over the kataifi.

For the topping

½ litre of double cream
3 tablespoons sugar
Orange marmalade and roasted almonds for decoration
Beat the heavy cream with sugar and spread over the cream. Sprinkle some roasted almond flakes on top and decorate your cake with the orange marmalade.

Kali orexi!

Read about Georgia’s restaurant Ammoyiali here.

Recipe and pictures  ©Georgia Gerardis 2012

Comments

  1. Karen P. says

    We wish you many happy returns and that’s one hell of a cake. How many calories per slice? We don’t want to think about that

    • Georgia Gerardis says

      Don’t worry Karin, it’s not as sweet as it looks. The cream and whipped cream is very light in sugar which balances the bottom syrup drenched part. I suggest a sugarfree coffee and a small piece. Moderation… Take care :)

  2. Georgia Gerardis says

    @Peter, I tried the fresh orange first but too sour and slippery. That’s why I reduced sugar in cream and whipped cream and added only a slight bit of marmalade as you can see in the photo. Actually, it is glyko tou koutaliou(spoon sweets), as we call them in Greece and I made it very light. But you can try it any way you wish of course. Thank you for commenting and wishing you a great week! :)

  3. TravelTaster says

    Hi Georgia, can you explain a bit more about the spoon sweets for readers? Many non-Greeks may not know what they are. And if they can’t find this product easily, what substitute would be best, as breakfast marmalade is probably not what is required for this recipe? XX

    • Georgia Gerardis says

      Spoon sweets are fruit preserved in syrup and served a spoonful on a small plate. Very common sighted in villages around Greece. If our readers find marmalade with bits of orange in it, it’s fine or else they can simmer fresh orange carpels/segments in syrup(1 cup of sugar, 1/2 cup of water) for a few minutes and drain on kitchen towel before use. xxx

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