Adapted from: Elena Paravantes
Serves: 8-10
Prep time: 30 minutesCook time: 60 minutes total
Rest time: 2-3 hours
Ingredients:
My first experience trying portokalopita was in Greece several years ago with a friend. I'm not even sure how we came about trying it, whether it looked good or it was served to us without us asking (I will never turn down a dessert--especially a new one!).
Ingredients:
200 g (5 oz) phyllo dough, thawed (about 6 sheets)
2 oranges, zested
4 eggs
1/2 cup sugar
118 ml (1/2 cup) olive oil
2 tsp vanilla extract
212 g (7.5 oz) plain Greek yoghurt
2 tsp baking powder
Sauce:
1 cup sugar
2 oranges, juiced
120 ml (1/2 cup) water
1 cinnamon stick
My first experience trying portokalopita was in Greece several years ago with a friend. I'm not even sure how we came about trying it, whether it looked good or it was served to us without us asking (I will never turn down a dessert--especially a new one!).
When I think of orange-related dessert, I think of orange as usually the "best friend" but never the hero. Orange pie changed this image of orange dessert for me. Only two humble oranges pack the punch in this recipe, and yet they do it justice.
It is juicy, sweet, and perfect to pair with an afternoon tea!
I made several variations of portokalopita before settling on this (modified) recipe as the one I remember. Note: I made this with 50/50 extra virgin olive oil and canola oil. The original recipe calls for extra virgin olive oil, only.
Ingredients:
Directions:
1. Preheat the oven to 120 C / 250 F. Grease a 9" or 10" cake round or similar size dish.
Ingredients:
200 g (5 oz) phyllo dough, thawed (about 6 sheets)
2 oranges, zested
4 eggs
1/2 cup sugar
118 ml (1/2 cup) olive oil
2 tsp vanilla extract
212 g (7.5 oz) plain Greek yoghurt
2 tsp baking powder
Sauce:
1 cup sugar
2 oranges, juiced
120 ml (1/2 cup) water
1 cinnamon stick
Directions:
1. Preheat the oven to 120 C / 250 F. Grease a 9" or 10" cake round or similar size dish.
2. On a large baking pan, spread out the phyllo as much as possible and put in the oven to dry out.
3. Heat phyllo until it is crunchy, about 30 minutes, moving pieces around half way through bake to ensure every part gets crispy. Once the pastry is removed from the oven, increase the heat to 180 C / 350 F.
4. Zest and juice the oranges, keeping the juice separate from the zest.
5. Meanwhile, prepare the orange syrup by bringing sugar, squeezed orange juice, water, and the cinnamon stick to a boil in a medium pot.
6. Reduce the heat to simmer the sauce for 7 minutes, and do not stir it. Remove from heat to let cool and discard the cinnamon stick.
7. Meanwhile, in a large mixing bowl, add eggs, sugar, oil, and vanilla. Beat until lightened and frothy.
8. In a small bowl, mix the yoghurt and baking powder together and set aside for 2-3 minutes.
9. Gently fold in the yoghurt and orange zest into the egg mix.
10. Once the phyllo has dried out, crumple the dried sheets into small pieces (about 1 cm in size or smaller).
11. Gradually add and gently fold in the phyllo to the batter.
12. Pour the batter into the greased dish and bake for 30-40 minutes, until the top appears dark golden in colour.
13. Once the cake is removed from the oven, use a sharp knife and make about 8-10 neat slashes throughout the cake.
14. Slowly pour the cooled syrup over the cake, ensuring it finds its way into the slashes and across the top and sides of the cake.
15. When it is cooled enough to handle, place the cake in the fridge for 2-3 hours and serve cold.
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