Portokalopita - Greek Orange Cake
Portokalopita - Greek Orange Cake - Portokalopita is a popular and traditional Greek recipe for an Orange Filo Cake that is soaked in a Syrup (Siropiasto - A dessert that is soaked in Syrup). In this recipe, there is no Flour. The Flour is replaced with Filo pastry that is dried out it and the whole cake is then infused with a delicious sweet Orange Syrup.
Ingredients
- 450 g Filo Pastry
Syrup
- 450 g Caster Sugar or Granulated
- 450 ml Water
- 2 Oranges Zest and Juice
- 1 Cinnamon Stick
Cake
- 4 Eggs
- 300 ml Olive Oil Neutral flavoured
- 300 ml Orange Juice
- 1 teaspoon Vanilla Bean Paste
- 350 g Caster Sugar
- 1 tablespoon Baking Powder
- 200 g Greek Yoghurt
Topping
- 2 Oranges Sliced finely
Instructions
- Grease a 9 x 13 inch tin with Oil or Butter. Preheat oven to 180 C/350f/Gas Mark 4.
- Step 1 - Start by making the syrup.Combine the water, sugar, orange juice and the cinnamon stick in a pot.
- Bring to a boil then reduce to a simmer. Leave for 10 minutes or until the sugar dissolves and the syrup is thickened. Then remove from heat.
- Step 2 - Prepare FiloThe aim of this stage is to dry out the filo as much as possible. I do this by placing it on a very low temperature (100 c/200 f/Gas mark ¼) in the oven.
- Concentina each Filo sheet one by one and place into the baking tin. Once all the pastry sheets are in, bake in the oven for 30 minutes.
- Then crumble the pastry into small pieces.
- Step 3 - Meanwhile, prepare the Cake mix.Turn the Oven up to 180 C/350 f/Gas Mark 4.
- Add the Eggs, Oil, Orange Zest and Juice, Vanilla, Sugar, Baking Powder and Yoghurt to a blender and blend till combined or add all the ingredients to a bowl and whisk together. If blending, remove mixture to a bowl.
- Slowly add the crumbled Filo to the bowl mixing in between.Note - Adding them all together results in them clumping together so it is best to do this in stages.
- After you have incorporated all of your phyllo into the batter, Oil a 9 x 13 inch baking tin and pour in the Cake batter. Add thinly sliced Oranges on top of the Cake. (Optional Step).
- Bake for 40-50 minutes at Gas Mark 4/180C/350F until golden brown and baked. Test by inserting a skewer into the middle of the cake. If It comes out clean, the cake is ready.
- Step 4 -Add the SyrupOnce your Portokalopita is baked remove it from the oven and immediately pierce it in several places with a long clean skewer.
- Pour your cooled syrup onto the Cake, one ladle at at time. Allow each ladle to be absorbed into the cake before adding the next one. Repeat until all of the syrup has been used. Set aside to cool. This Cake is best served cold.
Notes
How to serve
This Cake can be served warm or cold but it is better cold. You can warm it in 30 send intervals in the microwave if you like. I love to serve this cake with some Vanilla Ice Cream on the side, or some Greek yoghurt. It also tastes great with melted Chocolate.Recipe Variations
Make a Lemonipita instead You can actually make this dessert using Lemons instead of oranges. Other Spices Try adding other spices such as Clove, Cardamom, Nutmeg.Top tips
Frozen Filo Tips - If you are using frozen filo, defrost it in the fridge overnight. Doing it on the countertop will result in soggy pastry. Add Filo slowly to Cake batter - Adding them all together results in them clumping together so it is best to do this in stages.Frequently asked questions
Can you make Portokalopita ahead of time? Yes. This is a great make ahead cake. It is actually better made a day ahead because it means the syrup soaks fully into the Cake. Make it 24 hours before and serve it the filling day! Alternatively assemble it 2 days before hand. Keep the syrup separate and reheat whilst the Cake is baking to loosen it up again.How to store
Any leftover Portokalopita can be stored in an airtight container in the fridge for up to 4 days.Nutrition
Calories: 426kcalCarbohydrates: 64gProtein: 5gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.004gCholesterol: 37mgSodium: 213mgPotassium: 122mgFiber: 1gSugar: 49gVitamin A: 160IUVitamin C: 24mgCalcium: 78mgIron: 1mg
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