Portokalopita is a deliciously different cake made with orange juice, phyllo and yogurt. The gorgeous orange and cinnamon syrup ensures this cake stays beautifully moist.
INGREDIENTS
For the Syrup
1-1/2 cups orange juice
1/2 cup water
1-1/2 cups sugar
1 cinnamon stick
For the Cake
5 sheets phyllo, defrosted
4 eggs
1/2 cup sugar
1 cup extra virgin olive oil
2 teaspoons vanilla extract
7-1/2 ounces yogurt
2 teaspoons baking powder
Orange zest from 2 medium oranges
DIRECTIONS
Prepare Phyllo Crisps
Preheat oven to 250 degrees. Place five sheets of phyllo dough on a pan next to each other in the oven and heat for about an hour until crisp. Turn them over half way through baking time. Remove from oven and break the phyllo into small pieces. Set aside.
Prepare Syrup Mixture
In a small sauce pan, mix the orange juice, water, 1-1/2 cups sugar and the cinnamon stick. Bring to a boil, then lower the heat and simmer for 7 minutes Set aside to cool.
Prepare Cake Mixture
In a large bowl, add eggs, sugar, olive oil and vanilla. Beat until frothy. In a smaller bowl, mix yogurt and baking powder. Set aside for 2 – 3 minutes. Add the yogurt to egg mixture and slowly fold it in. Add the orange zest and the crumbled phyllo gradually, gently mixing. Increase the oven temperature to 350 degrees. Pour the mixture into a greased 9” x 13” casserole dish and even it out using a spatula. Bake for 35 – 40 minutes until the surface is a dark golden color. Remove from the oven and make a few slits with a knife. Then immediately slowly drizzle the syrup using a large spoon.
Save about 2 tablespoons of the syrup.
NOTE: Let the portokalopita cake rest for 2-3 hours in the refrigerator before serving. Cut in squares, garish with a thin orange slice and drizzle the saved syrup before serving.
