Portokalopita (Greek Orange Cake)
Ingredients
- 250 gPhyllo dough (dried and crumbled)
- 3 pcCitrus sinensis (L.) Osbeck (zest and juice)
- 200 gPlain Greek yogurt (full fat)
- 3 pcEgg (whole)
- 150 mlSunflower oil
- 200 gWhite sugar (divided into two parts)
- 1 tbspBaking powder
- 1 tspCinnamon powder
- 200 mlMineral water (for the syrup)
Method
A syrup-soaked pastry that glistens, offering a texture between cake and custard. The powerful scent of candied orange and cinnamon escapes with the first slice.
- 1
Tear the phyllo pastry into small pieces by hand. Spread them on a tray. They must be dry and brittle like fallen leaves before use.
- 2
In a saucepan, bring water, 100g of sugar, and the juice of two oranges to a boil. Reduce until the syrup coats the back of a spoon.
- 3
Whisk eggs with the remaining sugar until pale. Stir in the Greek yogurt, sunflower oil, orange zest, and baking powder.
- 4
Add the dried phyllo pieces into the liquid batter, bit by bit. Mix so each piece is well soaked without forming large clumps.
- 5
Pour into a dish and bake at 180°C. The crust should be deep golden and the center firm to the touch.
- 6
Remove the hot cake from the oven and immediately pour the cold syrup over it. You should hear a hissing sound as it absorbs. Let cool completely.
Frequently asked questions
How do you get this dish right?
- Thermal shock is crucial: cold syrup on a hot cake for perfect absorption.
- Do not skip drying the phyllo dough; it's what gives the cake its unique structure.
How long does this dish keep?
Keeps for 4 days in the refrigerator. The cake is even better the next day once the syrup has fully penetrated the core.
