Greek Portokalopita

Instructions

1. 1

   Preheat oven to 100°C. Tear 250g phyllo pastry into 2-3 cm pieces and spread evenly on a large baking tray. Grate zest from 2 oranges, then squeeze their juice into a cup. Lightly grease a 20x30 cm baking dish with a little vegetable oil.

2. 2

   Bake torn phyllo at 100°C for 15 minutes, stirring halfway, until completely dry and brittle like chips. Remove from oven and let cool at room temperature. Increase oven temperature to 180°C for baking the cake later.

3. 3

   In a small saucepan over medium heat, mix 150g sugar, 150ml water, and the reserved orange juice. Bring to a boil, then lower heat to medium-low and simmer gently for 8 minutes until slightly thickened. Remove from heat and let cool completely.

4. 4

   In a large bowl, whisk 3 eggs and remaining 50g sugar with a hand whisk for 2 minutes until pale and airy. Add 200g Greek yogurt, 120ml vegetable oil, the orange zest, and 10g baking powder. Whisk well until smooth and creamy without lumps.

5. 5

   Crush dried phyllo slightly with your hands and fold into yogurt batter using a wooden spoon until fully saturated. Pour into greased baking dish, spreading evenly. Bake at 180°C for 35 minutes until golden brown and firm in the center.

6. 6

   Take hot cake out of oven and immediately pour cold syrup evenly over top using a ladle so it absorbs fast without making pastry soggy. Let rest at room temperature for 30 minutes until syrup soaks in completely. Cut into squares to serve.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min