Preview

Portokalopita ; orange and olive oil cake |

Sweet, Biscuit Dough, Fruits

Original and fragrant dessert, very fresh with orange and filo pastry.

Note

Greek orange cake is ideally served cold, not hot, so that it does not crumble.

Ingredients

Recipe for 4 portions

Cake

1 Unit(s)

Egg

100 Ml

Greek yogurt

75 Ml

Orange juice

75 Ml

Olive oil

120 Gr

Phyllo dough

5 Gr

Baking powder

0.50 Unit(s)

Orange zest(s)

1 Tsp

Vanilla extract

50 Gr

Sugar

Sirup

150 Ml

Water

150 Gr

Sugar

0.50 Unit(s)

Orange zest(s)

1 Stick(s)

Cinnamon

Portokalopita ; orange and olive oil cake |

Preparation time: 60 min

Preheat your oven at 360 °F

Preparation

Unwrap the filo dough from the plastic sleeve; place the sheets on a large surface and leave at room temperature for 20 minutes, in order to dry well.
Syrup

Pour into a pot the water, the sugar, the orange zest and a cinammon stick and bring to the boil. Simmer for 5-10 minutes, until the sugar is dissolved and the syrup has thickened. Set aside to cool.
Cake

Pour the vegetable oil into a large bowl, add the sugar and the eggs and whisk. Add the yogurt, the orange juice, the orange zest and the vanilla extract and whisk well, until the ingredients combine and the mixture is smooth. Add the baking powder, and whisk lightly.

Crumble the filo into small pieces using your hands. Add them gradually into the mixture while whisking so they don’t stick to each other.

Bake in preheated oven for 40-50 minutes until, nicely coloured and cooked through. Check if it is ready, by poking a hole with a knife. If the knife comes out clean, then the cake is ready.

To finish the orange cake, ladle slowly the cold syrup over the hot cake. Allow each ladle of syrup to be absorbed, before ladling again.

Greek orange cake is ideally served cold, not hot, so that it does not crumble.

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