Portokalopita
2 hrs 45 min + cooling14 servings
A Greek orange-phyllo cake soaked in a warm cinnamon syrup, made with crispy baked phyllo sheets folded into a yoghurt batter.
| prepPreheat oven to 200°F / 93°C for phyllo drying | |||||||||||
| 360 ml water | Combine water, sugar, orange juice, cinnamon & orange blossom water; bring to boil | Simmer syrup 15 min, remove from heat & cool completely | Pour cooled syrup over hot cake one ladle at a time | Cool completely before cutting | |||||||
| 300 g sugar | |||||||||||
| 80 ml orange juice | |||||||||||
| 1 cinnamon stick | |||||||||||
| 1/4 teaspoon orange blossom water (optional) | |||||||||||
| 450 g phyllo sheets (1 lb or 16 oz) | Scrunch phyllo sheets, place on baking sheets | Bake phyllo 200°F / 93°C, 10 min on middle & bottom racks | Flip phyllo, bake 8 min more, swap rack positions | Turn off oven, crack door open, dry phyllo completely | Crumble dried phyllo into small pieces | Fold in crumbled phyllo a little at a time | Pour into greased 9×13 baking pan | Bake 350°F / 175°C, 50–60 min until golden | Pierce hot cake in several places with skewer | ||
| 4 eggs | Preheat oven to 350°F / 175°C | Beat eggs & sugar 3–4 min until pale yellow | Add orange zest, yoghurt, vanilla, baking powder, baking soda & salt; mix until combined | Add oil & orange juice; mix well | |||||||
| 150 g sugar | |||||||||||
| zest from 2 oranges | |||||||||||
| 240 ml plain Greek yoghurt (2%) | |||||||||||
| 1 teaspoon vanilla extract | |||||||||||
| 1 teaspoon baking powder | |||||||||||
| 1 teaspoon baking soda | |||||||||||
| 1/4 teaspoon salt | |||||||||||
| 240 ml vegetable oil | |||||||||||
| 120 ml orange juice | |||||||||||
| vegetable oil for greasing baking pan | |||||||||||
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