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Portokalopita - Greek orange cake Recipe

Portokalopita - Greek orange cake is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Portokalopita - Greek orange cake is something that I have loved my whole life. They’re nice and they look fantastic.

To be with this recipe, we have to first prepare a few components. You can cook portokalopita - greek orange cake using 17 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Portokalopita - Greek orange cake:

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

Steps to make Portokalopita - Greek orange cake:

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 be 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.

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