Portokalopita is a deliciously moist and unique Greek Orange Filo Cake made with olive oil, oranges, eggs, sugar, shredded filo and cinnamon.
Grease a 9 x 13 inch tin with Olive Oil. Preheat oven to 180 C/Gas Mark 4.
Shred the filo pastry in the tin and let it dry out for 30 minutes. You want the pieces to be as small as possible.
Make a batter by combinine eggs, orange zest, olive oil, yoghurt, sugar and baking powder in a bowl and mixing for 2 minutes with a hand mixer.
Add the batter to the tin and mix thorughly to make sure every bit of filo is covered. You can do this in stages by removing part of the filo and using half the batter, then returning the additional filo to the tin and adding the remaining batter and swirling through.
Top with orange slices. Bake for 40 - 45 minutes.
Make the syrup by combining the Orange Juice, Cinnamon, Sugar and Water in a pot. Bring to a boil then boil on medium high for 10 minutes. Remove from the heat and allow to cook.
Remove cake from oven and poke all over with a skewer. Pour over the syrup.
Allow to cool in tin for 30 minutes before slicing.
You can use Lemons or Limes instead.
Try adding other spices such as clove, cardamom, nutmeg.
This cake keep well in an airtight container in the fridge for up to 2 days.
I wouldn't recommend freezing it.