Introduction

Imagine crisp shredded kataifi pastry transformed into a moist, citrus-soaked cake infused with orange zest and fragrant syrup. This dessert brings together texture and flavour in one refreshing, elegant treat—perfect for sharing or showcasing on your blog.

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Ingredients

For the kataifi base

• 375 g Sweetifi Kataifi pastry, room-temperature

• 200 g (≈7 oz) unsalted butter, melted

• 1 cup shredded coconut (optional for extra texture)

For the orange custard/batter

• 1 cup (≈240 ml) plain Greek yogurt

• ½ cup (≈120 ml) extra-virgin olive oil

• ½ cup (≈120 g) caster sugar

• 4 large eggs

• Zest of 1 orange

• 1 tablespoon baking powder

• Pinch of salt

For the orange syrup

• Juice of 1 orange

• 1½ cups (≈300 g) sugar

• 2 cups (≈480 ml) water

• 1 cinnamon stick

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Method

1. Pre-heat your oven to 180 °C (fan-forced).

2. Unpack the kataifi pastry and loosen the strands in a 25 cm round baking tin.

3. Sprinkle in the shredded coconut (if using), then pour the melted butter over the kataifi and use your fingers to massage the butter through the strands evenly.

4. Bake for about 30 minutes, or until the kataifi is lightly golden. Remove from oven and let rest for about 10 minutes.

5. Meanwhile, in a mixing bowl whisk together the Greek yogurt, olive oil, sugar, eggs, orange zest, baking powder and salt until smooth.

6. Pour the custard mixture evenly over the baked kataifi layer and return to the oven for about 30-40 minutes, or until deep golden and the centre is set.

7. While the cake is baking, prepare the syrup: in a saucepan combine the orange juice, sugar, water and cinnamon stick. Bring to a boil, then simmer briefly until just slightly thickened. Remove from heat and discard the cinnamon stick.

8. As soon as the cake is out of the oven, use a skewer or fork to prick holes across the top. Immediately pour the cooled syrup evenly over the hot cake so it absorbs.

9. Let the cake cool until room temperature so the syrup soaks in fully before slicing and serving.

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💡 Sweetifi Tip

For a beautiful finish, garnish each slice with a few orange zest curls or a sprinkle of finely chopped pistachios for a contrasting texture and colour pop.

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🍽️ Serving Suggestion

Serve this dessert at room temperature and best after it has rested to allow full syrup absorption. Pair with a scoop of vanilla gelato or a dollop of Greek yogurt for added richness. It makes a stunning feature on a dessert table or as a special highlight of a Mediterranean-style menu.

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