Portokalopita is a Greek dessert cake made primarily from filo pastry and covered in a sweet syrup.
I can tell you that was my first attempt to make this kind of cake and I was impressed.
Definitely this recipe deserve a try, and I will make it again.
Yogurt and filo Portokalopita
- 400 g Filo pastry sheets
- 4 eggs
- 250 g caster sugar
- 250 g yogurt
- 100 ml unflavoured vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cinnamon stick
- 3 oranges
- 500 ml water
- Preheat the oven to 190 degrees.
- Take out the pie sheets one by one and place them on a tray, squeezing each one like a fan. Bake for 10 minutes.
- Turn up the sheets and bake for 7 min more, until golden.
- Set aside to cool.
- Grate the peel of 2 oranges and squeeze the juice from 2 and a half oranges ( 300 ml ).
- Put in a pot, 180 ml of orange juice, 500 ml of water, 150 g of sugar, cinnamon stick and boil. When it boils, reduce the heat and simmer for 15 minutes.
- Crush the baked filo sheets to finely crumble, using your hands.
- Preheat the oven to 170 degrees.
- Beat the eggs with 100 g of sugar for 3-4 minutes, until they become frothy. Add the yogurt, orange zest, baking soda, baking powder, salt, oil and 120 ml of orange juice. Mix all ingredients.
- Gradually incorporate the flakes of filo, so as not to make lumps.
- Pour the batter to a tray greased tray.Decorate with orange slices and bake for 50 minutes at 170 degrees, until golden and pass toothpick test.
- Pour the syrup over it, gradually and wait to be absorbed before pour again.
- Set aside and let it to cool for at least 3 hours.