Portokalopita (Greek Orange Filo Cake)
Makes one 20 cm / 8 in cake
A Greek orange cake of crumbled crisp filo in a creamy batter, soaked in warm cinnamon-orange syrup.
| prepDry the filo in a low oven until crisp, or air dry | |||||
| prepPreheat oven to 195°C / 385°F (175°C / 350°F fan) | |||||
| prepLine a 20 cm / 8 in baking tin | |||||
| 3 eggs | Whisk eggs, cream, sugar, zest, bicarb & baking powder | Gradually whisk in melted butter | Stir in juice & crumbled filo | Pour into tin, bake 195°C / 385°F, 45-50 min | Pour syrup over hot cake, soak; serve warm or chilled |
| 200 ml double cream | |||||
| 125 g caster sugar | |||||
| Zest of 3 oranges | |||||
| 1 1/2 tsp bicarbonate of soda | |||||
| 1 tsp baking powder | |||||
| 125 g unsalted butter, melted | |||||
| Juice of 2 oranges | |||||
| 540 g filo pastry (2 x 270 g packs), dried crisp and crumbled | |||||
| 150 g sugar (for the syrup) | Boil syrup ingredients until reduced | ||||
| Juice of 4 oranges (for the syrup) | |||||
| Zest of 1 orange (for the syrup) | |||||
| 1 cinnamon stick | |||||
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