Portokalopita (Greece)
5.0 / 5 from 1 review
Serves: about 10 people. Portion size: about 100g per person. A beautiful moist Greek orange cake soaked with citrus syrup. It is best after resting, when the syrup has fully soaked into the filo crumb. Nutrition is estimated per 100g of finished dessert.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 312 kcal
- Protein
- 5.6 g
- Carbohydrate
- 40.8 g
- of which sugars
- 27.4 g
- Fat
- 14.2 g
- of which saturates
- 3 g
- Fibre
- 1.1 g
- Salt
- 0.31 g
Ingredients
- 350g dried filo pastry, torn into small pieces
- 4 large eggs
- 180g caster sugar
- 200g Greek yoghurt
- 180ml light olive oil
- Zest of 2 oranges
- 1 tsp vanilla extract
- 1 tbsp baking powder
- For the syrup:
- 250ml fresh orange juice
- 180g sugar
- 120ml water
- 1 cinnamon stick
- Thin orange slices to finish
Method
Spread the torn filo on trays and leave it to dry for 30 minutes, tossing it once or twice.
Heat the oven to 170C and grease a deep 24cm baking dish.
Whisk the eggs and sugar until pale, then whisk in the yoghurt, olive oil, orange zest, vanilla, and baking powder.
Fold in the dried filo pieces gradually so they are well coated and no large dry clumps remain.
Pour into the dish and bake for 35-40 minutes until deep golden and set.
Simmer the orange juice, sugar, water, cinnamon, and orange slices for 8-10 minutes.
Pour the hot syrup slowly over the warm cake and leave it to absorb for at least 1 hour before serving.
Reviews
Beautiful texture and the orange flavour really carries through. I served it cold the next day and it was even better.
Robin Masters