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HOW TO MAKE JUICY GREEK ORANGE CAKE

This Orange pie/cake may be very popular right here in Greece. it is a aromatic, juicy and decadent cake. We call it portokalo-pita, portokali method orange and while it isn't precisely a pita, it does contain phyllo, however in another shape. The phyllo basically replaces the flour. but don’t worry, you'll not want to unfold layers of phyllo for this cake, as a substitute you get to smash and disintegrate it!

The Syrup sweets
Portokalopita belongs to a own family of goodies we name right here in Greece siropiasta, which means that that they have syrup in them. essentially the cake is drizzled with syrup after it's far baked and is left to absorb all of the syrup. The result? a completely juicy and impossible to resist cake. Baklava also is made this manner.

JUICY GREEK ORANGE CAKE
JUICY GREEK ORANGE CAKE

You can wonder why it's miles known as orange cake. The syrup carries more often than not orange juice instead of water and the orange zest inside the cake offers it that zing. The syrup is made beforehand of time as it is needed to be at room temperature before it's far drizzled over the cake, otherwise the syrup will not be absorbed well and you may come to be with a dryish cake.

This cake is quite sweet so you do no longer need a large serving to meet your sweet tooth. i've used much less sugar than typically encouraged.,I extensively utilized olive oil in preference to different vegetable oils and there's additionally a great quantity of yogurt. So nutritionally it is a bit lighter than different desserts with less of the saturated fats.

JUICY GREEK ORANGE CAKE

INGREDIENTS:
For the syrup:

  • 1 ½ cup orange juice
  • ½ cup water
  • 1 ½ cup sugar
  • 1 cinnamon stick

For the cake:

  • 5 sheets of phyllo about 6 ½ ounces or 180 grams defrosted if using frozen.
  • 4 eggs
  • ½ cup sugar
  • 1 cup olive oil
  • 2 teaspoons vanilla extract
  • 7 ½ ounces yogurt
  • 2 teaspoons baking powder
  • orange zest from 2 medium oranges

INSTRUCTIONS:

  1. Preheat oven at 250 F (120 C).
  2. Place 5 sheets phylo dough on a pan one next to the other in the oven (they may overlap) and heat for about an hour until phyllo is hard and crunchy (use fan if you have it). Turn them over half way. Once they are crunchy remove them from the oven and scrunch the phyllo breaking it in little pieces-set aside.
  3. While the phyllo is drying out make the syrup (you can also make the syrup earlier).
  4. In a small sauce pan mix the orange juice, water, 1 1/2 cup sugar and the cinnamon stick. Bring to a boil and then lower the heat and simmer for 7 minutes (only stir in the beginning). Set aside to cool.
  5. Start preparing the mixture for the cake: In a large bowl add the eggs, sugar, olive oil, and vanilla. Beat until frothy.
  6. In a smaller bowl, mix the yogurt and baking powder and set aside for 2-3 minutes. Add the yogurt to the egg mixture and slowly fold it in.
  7. Add the orange zest and the crumbled phyllo gradually, gently mixing.
  8. Increase the oven temperature to 350 F (180 C).
  9. Grease a casserole dish or pan (I used 9 X 13 inches) and pour in the mixture and even it out using a spatula.
  10. Bake for 35-40 minutes until the surface is a dark golden color.
  11. Remove from the oven make a few slashes with a sharp knife and immediately drizzle the syrup (slowly) using a large spoon. Continue adding almost all the syrup (save about 2 tablespoons).
  12. Let the cake sit for at least 2-3 hours.
  13. Keep in the refrigerator and let it sit out a half hour before serving.
  14. Cut in square pieces and drizzle a bit of the saved syrup before serving.