Portokalopita - Greek Orange and Yogurt Cake

I'd been planning for a long time to try this wonderful recipe. After my previous experience with the Greek recipes, I knew for sure it was going to be a success. And it was. Portokalopita was appreciated by everybody in the family. Although it's rather sweet and syrupy, its taste feels so fresh. You should expect a syrupy cake like baklava, but a lot more tender and light, thanks to the yougurt. And the orange flavour really makes it special, making you think of summer and holiday...

So I think you really should try this Portokalopita recipe. It's important to serve it cold and after all the flavours have blended together, just like in the instructions in the steps.

Ingredients
●
Phylo dough sheets
400 g
meaning 1 store-bought packet
●
Oranges
2 pieces
we will only use the zest, so it's better to pick untreated, bio oranges
●
Egg
4 pieces
●
Sugar
450 g
●
Vegetable oil
200 ml
●
Baking powder
20 g
●
Yoghurt
250 g
●
Vanilla Extract
1 tbsp
●
Water
500 ml
Step by step
Step 1

Prepare the flavourful orange syrup 1-2 hours before you actually start cooking the recipe: 

- pour 500ml water in a pot, add in 250g sugar and zest from 1 orange;

- place over heat, stir and simmer for 5 minutes. Then let cool for 1-2 hours at room temperature.

Don't forget to thaw the filo pastry in the meantime!

Portokalopita - Greek Orange and Yogurt Cake - Step 1
Step 2

When the syrup is ready, we actually start making portokalopita.

Combine 4 eggs and 200g sugar in a bowl, whisk well.

Portokalopita - Greek Orange and Yogurt Cake - Step 2
Step 3

Stirring constantly, mix in 200ml oil.

Portokalopita - Greek Orange and Yogurt Cake - Step 3
Step 4

At the end, add the yogurt, baking soda, vanilla extract and the zest from the other orange.

Whisk well and set aside for a while.

Portokalopita - Greek Orange and Yogurt Cake - Step 4
Step 5

Unwrap the filo pastry packet.

First, cut the sheets into 4-5cm long strips.

Portokalopita - Greek Orange and Yogurt Cake - Step 5
Step 6

Then grab them all together and cut into slices, just like some wider pasta.

Portokalopita - Greek Orange and Yogurt Cake - Step 6
Step 7

Toss them all over the egg and yogurt mixture.

Portokalopita - Greek Orange and Yogurt Cake - Step 7
Step 8

Mix thoroughly with a whisk, making sure that all the filo slices are well coated with the egg mixture.

I even like to let them stand for 5 minutes in the bowl, to allow the sheets to moisten better.

Portokalopita - Greek Orange and Yogurt Cake - Step 8
Step 9

Spoon everything into a deep oven dish, greased in advance with a little oil or softened butter.

I used here a deep glass baking dish, 20x30cm.

Bake the cake in the preheated oven to 180 degrees C for 40-45 minutes.

Portokalopita - Greek Orange and Yogurt Cake - Step 9
Step 10

Remove from the oven and pour the syrup we prepared at step 1 right away, while the cake is very hot.

Let stand on the table for the flavours to blend until completely cool.

Portokalopita - Greek Orange and Yogurt Cake - Step 10
Step 11

Cover with cling film and refrigerate for 4-5 hours before serving.

Portokalopita - Greek Orange and Yogurt Cake - Step 11
Step 12

As I said in the description, the cake must be served cold, this is the secret for its fresh taste and perfect texture.

Enjoy!

Portokalopita - Greek Orange and Yogurt Cake - Step 12
Quantity: 12 serv ()
Prep time:
240 min
Difficulty: easy
Ready in: 120 min