Easiest Way to Prepare Delicious Portokalopita - Greek orange cake

Portokalopita - Greek orange cake. This gorgeous Greek cake combines shredded filo, oranges, Greek yogurt and olive oil for a unique and easy treat. The Greek orange filo cake is one of the most famous Greek desserts. The dessert is also known as Portokalopita. А few months ago I was on holiday in Greece.

Looking for a traditional Greek Orange cake recipe? Discover the secrets behind making this extra syrupy Portokalopita infused with the aromas of Fluffy and colourful with the moist of scented syrup! A mouthwatering Greek Orange cake (Portokalopita) with the aromas and blends of fresh oranges. You can have Portokalopita - Greek orange cake using 17 ingredients and 11 steps. Here is how you cook that.

Ingredients of Portokalopita - Greek orange cake

1. You need of Syrup.
2. It's 375 ml of water.
3. You need 300 g of sugar.
4. It's 80 ml of orange juice.
5. Prepare 1 of cinnamon stick.
6. It's of Cake.
7. You need 250 g of Filo.
8. Prepare 4 of eggs.
9. Prepare 160 g of sugar.
10. You need of Zest of 2 oranges.
11. It's 1 cup of greek yoghurt.
12. Prepare 1 tsp of vanilla essence.
13. It's 1 tsp of baking powder.
14. It's 1 tsp of bicarbonate of soda.
15. You need 1/4 tsp of salt.
16. Prepare 250 ml of vegetable oil.
17. It's 125 ml of orange juice.

Home » All Recipes » Sweets & Desserts » Portokalopita - Greek Orange Phyllo Cake. Check all the pantry items a Greek kitchen wouldn't go without. If you've tried this recipe or any other on The Greek Foodie, then don't forget to rate it and leave me a comment below! This Portokalopita or Greek filo cake is absolutely delicious.

Portokalopita - Greek orange cake instructions

1. Add the water, sugar, orange juice, the cinnamon stick to a saucepan and bring to the boil. Once it starts boiling, simmer uncovered for 15 minutes. Remove from heat and let cool completely..
2. While the syrup is being prepared, you must dry out the phyllo. Preheat your oven to 90oC. Scrunch up each filo sheet, starting from the short side, and place on a baking tray. You might need 2 baking sheets to accommodate all of your filo. Bake for 10 minutes then flip each filo sheet over and bake for an additional 8 minutes. Remove from the oven, and let sit for at least another 20 minutes. With your hands, start tearing the phyllo into small pieces, and set them aside..
3. Preheat oven to 180oC..
4. In a large mixing bowl combine the eggs and the sugar and beat for 3 - 4 minutes, until it is a pale yellow colour..
5. Add the orange zest, Greek yoghurt, vanilla extract, baking powder, bicarbonate of soda and salt, and mix until just combined..
6. Next add the oil and the orange juice to the bowl, and mix to combine well with the rest of the ingredients..
7. Using a rubber spatula begin to incorporate your dried out and torn filo into the cake batter, a little bit at a time. If you put all the pieces in at once, they will clump together..
8. After you have incorporated all of your filo into the batter, pour the mixture into a greased baking dish (I use a 30x20cm casserole dish). Bake for 50-60 minutes until your portokalopita is a nice golden colour..
9. Once your portokalopita is baked remove it from the oven and immediately pierce it in several places with a long clean skewer..
10. Pour your cooled syrup onto the hot cake, one ladle at at time. Allow each ladle to be absorbed into the cake before adding the next one. Repeat until all of the syrup has been used..
11. Let your cake cool for 2-3 hours before cutting, to allow the syrup to be fully absorbed..

Made of layers of filo pastry crushed up and mixed with a yogurt batter it bakes to become cake-like. It is then drenched in a gorgeous blood orange syrup. Be ready for a tidal wave of praise when you serve this! Portokalopita might sound like Tiropita and Spanakopita because of the 'pita part that translates into pie and Portokali/πορτοκάλι is orange in greek Back to this cake - I thoughtI would let you know a little bit of the background on it. It might seem like an unusual cake as it's made with dehydrated.