Ready to be dazzled, my Greek Brandied Lemonopita gets a double boost of richness and lemony flavour. I’ve teamed up with Maison Orphé to share my recipe for a Greek classic. This light and fragrant cake is full of bright citrus flavours and made extra special with these delectable oils. The Delicate Extra Virgin Olive Oil in the batter adds richness and keeps it beautifully moist. The Lemon Olive Oil, cold-pressed with fresh olives and lemons, brings an irresistible bright, fresh, natural citrus finish when drizzled on top with vanilla bean ice cream. 

Maison Orphée has been crafting high-quality olive and virgin seed oils and condiments in Québec for over 40 years, using premium ingredients to create pure, vibrant flavours that elevate any recipe. I’m so excited to share this recipe with you — it’s a twist on a Greek favourite that’s perfect for any occasion!

I highly recommend you add these oils to your kitchen and make my Lemonopita.  Visit maisonorphee.com for more info, recipes and to stock up your pantry. 

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Lemonopita

Total Time1 hour hr 30 minutes mins

Course: Dessert

Yield: 8 people

Materials

For the cake

• 454 g package phyllo dough thawed
• 1/2 cup granulated sugar
• 3/4 cup Maison Orphée Delicate Extra Virgin Olive Oil
• Juice of 2 large lemons and zest of one of the lemons about 1/2 cup juice
• 1 1/4 cup vanilla Greek yogurt
• 3 large eggs room temperature
• 1 tsp baking powder
• 1 tsp baking soda
• 1/3 cup brandy optional

Honey Syrup

• 1 1/2 cups water
• 1 1/2 cups quality honey
• 1 cinnamon stick
• Zest strips of one large lemon

Garnish

• Vanilla Bean Ice Cream
• Maison Orphée Lemon Extra Virgin Olive Oil
• Fresh Lemon Balm or Mint Sprigs

Instructions

• Preheat oven to 300°F
• Prepare phyllo pastry: Remove thawed phyllo from the package and place on clean cutting board. Cut rolled phyllo into 1/4 inch strips. Break it up by separating it and spreading it around evenly on one large nonstick baking sheet or 2 medium ones. Separate the phyllo pieces and spread it around evenly on the baking sheet. Place in the oven and bake for 20-30 mins until lightly golden, stirring occasionally a few times for even browning. Remove from oven, once cooled and dry, use your hands to break it up into small pieces. Increase oven to 350°F
• While the phyllo is cooling, prepare the syrup. Place the water, honey, cinnamon stick and lemon strips in the pot and bring to a boil. Once it comes up to a boil, reduce heat and simmer for 2 minutes. Remove from heat and set aside to cool completely.
• Lightly oil a 9×2 inch round springform pan.
• To make the cake, add the remaining ingredients in a bowl of a standup mixer. Mix until well combined. Fold in the phyllo a little at a time until fully incorporated but do not over mix. Pour into the prepared springform pan and bake in a preheated oven until golden and set, about 40-45 minutes or until toothpick tester comes out clean. .
• Once done, remove from oven and immediately pour the cooled syrup gently over the hot cake. Reserve lemon strips. Let it rest for 30 minutes or until it has soaked up the syrup.
• Arrange reserved lemon strips on top of cake. Serve warm or chilled, topped with a scoop of vanilla been ice cream, a drizzle of the lemon oil and garnish with lemon balm or fresh mint sprig.