Portokalopita (Greek Orange Phyllo Cake)
- Total timeTotal
- 2 hr 30′
- ServingsServings
- 8-10
This portokalopita was the perfect excuse for a happy day. I believe a good dessert can lift your mood, and we all need those simple things in life that make us smile.
This portokalopita was the perfect excuse for a happy day. I believe a good dessert can lift your mood, and we all need those simple things in life that make us smile.
It's a classic, wonderfully fragrant recipe I'd wanted to make for a while, because oranges are in season right now. I started with the syrup and the boiling oranges, and the whole house filled with their aroma.
Once the portokalopita came out of the oven and soaked up its syrup, we could hardly wait to cut it, and counted the hours until the afternoon. We settled on the couch, and from the very first bite we were all smiling. Try the recipe below and you'll think of me!
Step by step
2 photos
Portokalopita Recipe
Ingredients
For the portokalopita
For the syrup
Method
- Start by preparing the phyllo and the syrup for the portokalopita.
- Put the syrup ingredients in a small saucepan and bring to a boil. Let it boil for a few minutes, until it thickens slightly and the sugar has dissolved, then take it off the heat and let it cool completely.
- Put the 2 oranges in another pot, cover them with water and boil them for 1 hour to take away their bitterness.
- Meanwhile, spread the phyllo sheets out on baking trays to dry. This takes about 1 hour. Alternatively, dry them in the oven for 20 minutes at 50°C, fan.
- Once the sheets are dry, break them into small pieces in a large bowl.
- After 1 hour, drain the oranges and put them in cold water to cool.
- When they are cool, remove the stems, cut each orange into 8 pieces, remove any seeds, squeeze out most of the juice and put them in the food processor.
- Add the sugar, yogurt, vanilla extract, eggs, melted butter and baking powder, and blend well until you have a smooth, even cream.
- Pour the cream into a large bowl and add the phyllo pieces a little at a time, stirring constantly so they are fully coated.
- Grease a 20 x 30 cm baking dish with a little butter and pour in the portokalopita mixture.
- Bake in a preheated oven at 170°C, fan, for about 45 minutes, or until golden.
- Take the portokalopita out of the oven and pour the cold syrup over it right away, while it is still hot.
- Wait 10–15 minutes for it to absorb all the syrup, then let it cool completely before you cut it.
- Serve the portokalopita plain or with your favorite ice cream.
