Portokalopita (Greek Orange Cake)
Ingredients
The syrup
-
1
cup
sugar
-
1
cup
fresh squeezed orange juice
-
1
cup
water
-
1
stick
cinnamon
The cake
-
300
g
phyllo pastry sheets
-
3
eggs
-
½
cup
sugar
-
zest from 1 ½
oranges
orange
-
⅔
cup
full fat Greek yogurt
-
1
tsp
vanilla extract
-
¾
tsp
baking powder
-
¾
tsp
baking soda
-
⅔
cup
olive oil
-
6
tbsp
fresh squeezed orange juice
Instructions
- Preheat the oven to 200F and scrunch phyllo sheets in a baking dish, baking for 30-40 minutes until dry and crumbly.
- Make the orange syrup by boiling sugar, orange juice, water, and cinnamon stick, then simmer until syrupy.
- Prepare a 9-inch springform pan by greasing with butter and dusting with flour.
- Once the phyllo is cooled, preheat the oven to 350F.
- Whisk together sugar and eggs until frothy, then add orange zest, yogurt, vanilla, baking powder, and baking soda.
- Incorporate olive oil and orange juice, then gradually mix in crumbled phyllo.
- Pour the batter into the prepared pan and bake for 20-30 minutes until golden and a toothpick comes out clean.
- Poke holes in the baked cake and ladle the cooled syrup over it, allowing it to absorb.
- Let the cake cool completely before serving, optionally with vanilla ice cream.
Nutrition Facts (estimated)
Servings
8
Calories
489
Total fat
24g
Total carbohydrates
63.5g
Total protein
7.5g
Sodium
337mg
Cholesterol
72.8mg
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