Portokalopita
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5
2 reviews
Excellent
Portokalopita
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Portokalopita is a delicious traditional Greek syrupy cake, infused with aromas of orange and cinnamon.
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Ingredients
- 16 oz. filo pastry sheets
- 1½ cup Greek yogurt
- 4 egg
- 1 cup extra virgin olive oil
- 1½ cup caster sugar
- ¼ teaspoon cinnamon
- 1¼ cup orange juice , freshly squeezed
- 1½ tablespoons baking powder
- orange zest from 2 oranges
- 1 teaspoon vanilla extract
- olive oil (or sunflower oil), for the mold
- 1 orange , sliced (for decoration)
For the syrup
- 1½ cup water
- 2 cups sugar
- orange zest
- 1 cassia cinnamon stick form
Equipment
- Stand mixer
- pastry brush
- baking dish (8x12 inches / 20x30cm)
- Spatula
Instructions
- Spread the phyllo sheets out over a large area and leave them at room temperature for 25 minutes to dry.
Syrup
- In a saucepan, pour the water, sugar, orange zest and cinnamon stick and bring to a boil over medium heat.
- Then lower the heat and simmer for 10 minutes over low heat, until the sugar is completely dissolved and the syrup has thickened a little. Let cool.
Batter
- Preheat the oven to 350 F (175°C).
- In the bowl of a stand mixer, add the olive oil, the sugar and whisk on low speed.
- Add the yogurt, orange juice, orange zest and vanilla extract and whisk well.
- Add the eggs one at a time until all the ingredients combine and the mixture is smooth.
- Add the baking powder and beat lightly.
- Hand tear the filo pastry sheets into small pieces and add them to the mixture. Whisk well.
Cake
- Brush the bottom and sides of a baking dish with olive oil (or sunflower oil) and pour in the batter.
- Level the batter using a silicone spatula.
- Place the unpeeled orange slices on top of the cake.
- Bake for about 40 minutes or until the portokalopita is nicely colored and fully baked.
- Check if the cake is ready by making a cut with the tip of a thin knife. If the knife comes out clean, the cake is ready.
- Finally, slowly pour the cold syrup over the very hot cake using a ladle. Allow each ladle of syrup to absorb before pouring in the next.
- Once the syrup has been absorbed, place the portokalopita in the refrigerator for at least 6 hours. The cake should ideally be served cold.
Notes
- Be careful, the syrup and the cake should not be at the same temperature. Pour either the cold syrup onto the hot cake or the hot syrup onto the cold cake. The syrup should be poured as slowly as possible.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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