Portokalopita

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Here is a Greek cake full of sunshine and flavors! Its main ingredients are the orange and the filo pastry, which must be left to dry an hour before, in order to reduce it to pieces. Very simple to make, it has a rather incredible consistency thanks to the filo pastry and the traditional addition of syrup full of orange zest. Obviously it’s a fairly rich cake, but so good, especially since it’s occasional! I can only recommend that you take the time to squeeze the oranges to get a fresh juice, the dessert will be even better.

Recette pour un gâteau de 20cm de côté :

• 300g filo pastry
• 200g oil
• 170g of sugar
• 140g plain yogurt
• 3 small eggs
• 200g orange juice
• zest of an unwaxed orange
• 1 teaspoon of baking powder

For the syrup:

• 240g of sugar
• 250ml of water
• zest of one orange
• a stick of cinnamon

Les instructions :

First prepare the filo dough one hour in advance. Separate each sheet from the 300g of dough and put them out to dry in the open air.

I separate them and they will dry naturally very quickly.

Meanwhile, put the oil, sugar, natural yoghurt, eggs and orange juice in a container.

Add the zest of a nice big orange.

 

When the dough is dry, break it into pieces in a container or tear it if there are still soft parts.

Add the batter little by little, mixing each time. Do not put all of a sudden otherwise you will have a blob!

Finally add the baking powder.

Pour into a square baking dish lined with parchment paper then cook for 40 minutes in a preheated oven at 175°C using a rotating heat.

Meanwhile, prepare the syrup by putting all the ingredients in a saucepan.

Bring to the boil and cook for 7 minutes over moderate heat.

When the cake is cooked, pour the syrup over the entire surface.

The cake will drink it all!

Leave to cool before cutting into nice slices!