GREEK ORANGE CAKE

Ingredients:


For the Orange Syrup:

  • 1 1/2 cups sugar
  • 1 1/2 cups water
  • Juice and peels from 3 oranges
  • 1 cinnamon stick

For the Cake:

  • 1 (16-ounce) package phyllo dough, thawed
  • 4 large eggs
  • 1 cup sugar
  • 1 1/2 teaspoons orange zest
  • 1 cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup (240 ml) vegetable oil
  • 1/2 cup orange juice

Directions

Greek Orange Cake (Portokalopita) Recipe:

  • Make the syrup: Combine the sugar, water, orange juice and peel, and cinnamon stick in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to low and simmer for 10-15 minutes until slightly thickened. Set aside to cool completely.
  • Preheat the oven to 350°F (180°C). Grease a 9×13 inch baking pan and line 2 baking sheets with parchment paper.
  • Dry the phyllo: Roll the thawed phyllo into tubes then cut into 1/2-inch wide strips. Separate and spread out the strips on the baking sheets and bake for 10-15 minutes until completely dry and lightly browned. Let cool and crumble into small pieces.
  • Make the cake: In a large bowl, beat the eggs and sugar with an electric mixer until pale and thick. Mix in the orange zest, Greek yogurt, vanilla, baking powder, and baking soda.
  • Blend in the oil and orange juice on low speed. Add the crumbled phyllo pieces a little at a time and mix by hand until incorporated.
  • Pour the batter into the prepared 9×13 inch pan and spread evenly. Bake for 40-50 minutes until golden brown and a toothpick inserted in the center comes out clean.
  • Pour the syrup: Remove the cake from the oven and immediately poke holes over the top with a toothpick or thin skewer. Then, pour the cooled syrup evenly over the hot cake. Do this 1/4 cup at a time, letting the syrup fully absorb before adding more (discard the cinnamon stick and orange peel).
  • For the best flavor and texture, let the cake cool, then cover and refrigerate for at least 2 hours or overnight before serving. Portokalopita tastes even better the next day!

Notes:

  • Dry out the phyllo completely before crumbling into the batter to prevent the cake from getting soggy.
  • Prepare the orange syrup ahead of time and let it cool to room temperature before pouring over the hot cake.
  • Cover and refrigerate the cake for at least a few hours or overnight after adding the syrup for the best flavor.
  • Serve chilled or at room temperature with a scoop of vanilla ice cream or a dollop of Greek yogurt.


Recipe from Insanely Good Recipes