Portokalopita - Greek Orange and Yogurt Cake

Portokalopita - Greek Orange and Yogurt Cake

I'd been planning for a long time to try this wonderful recipe. After my previous experience with the Greek recipes, I knew for sure it was going to be a success. And it was. Portokalopita was appreciated by everybody in the family. Although it's rather sweet and syrupy, its taste feels so fresh. You should expect a syrupy cake like baklava, but a lot more tender and light, thanks to the yougurt. And the orange flavour really makes it special, making you think of summer and holiday...

So I think you really should try this Portokalopita recipe. It's important to serve it cold and after all the flavours have blended together, just like in the instructions in the steps.

Ingredients

Phylo dough sheets
400 g
meaning 1 store-bought packet
Oranges
2 pieces
we will only use the zest, so it's better to pick untreated, bio oranges
Egg
4 pieces
Sugar
450 g
Vegetable oil
200 ml
Baking powder
20 g
Yoghurt
250 g
Vanilla Extract
1 tbsp
Water
500 ml

Step by step

1

Prepare the flavourful orange syrup 1-2 hours before you actually start cooking the recipe: 

- pour 500ml water in a pot, add in 250g sugar and zest from 1 orange;

- place over heat, stir and simmer for 5 minutes. Then let cool for 1-2 hours at room temperature.

Don't forget to thaw the filo pastry in the meantime!

2

When the syrup is ready, we actually start making portokalopita.

Combine 4 eggs and 200g sugar in a bowl, whisk well.

3

Stirring constantly, mix in 200ml oil.

4

At the end, add the yogurt, baking soda, vanilla extract and the zest from the other orange.

Whisk well and set aside for a while.

5

Unwrap the filo pastry packet.

First, cut the sheets into 4-5cm long strips.

6

Then grab them all together and cut into slices, just like some wider pasta.

7

Toss them all over the egg and yogurt mixture.

8

Mix thoroughly with a whisk, making sure that all the filo slices are well coated with the egg mixture.

I even like to let them stand for 5 minutes in the bowl, to allow the sheets to moisten better.

9

Spoon everything into a deep oven dish, greased in advance with a little oil or softened butter.

I used here a deep glass baking dish, 20x30cm.

Bake the cake in the preheated oven to 180 degrees C for 40-45 minutes.

10

Remove from the oven and pour the syrup we prepared at step 1 right away, while the cake is very hot.

Let stand on the table for the flavours to blend until completely cool.

11

Cover with cling film and refrigerate for 4-5 hours before serving.

12

As I said in the description, the cake must be served cold, this is the secret for its fresh taste and perfect texture.

Enjoy!

Quantity: 12 servings
Prep time: 240 min
Difficulty: easy
Ready in: 120 min
Publish date:
Collections: Cakes, Desserts

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