Try this recipe for Portokalopita, a Greek citrus cake featured as a must taste dish in our recent article on Corinth, Greece.
- 1 pack of frozen filo dough
- 3 oranges
- 5 eggs
- 1 cup Greek yogurt
- 3/4 cup olive oil
- 1/2 cup granulated sugar
- 1 Tbsp. baking powder
Orange Syrup Ingredients:
- 2 cups caster sugar
- 1 1/2 cups water
- 1 orange, halved and juiced
- 1 tsp. ground cinnamon
- Combine all syrup ingredients, including the two juiced orange halves, in a small saucepan. Boil for 8 minutes. Remove from heat and allow to cool.
- Preheat the oven to 350 degrees. Lightly grease 9×13 in cake pan with olive oil.
- Remove the filo dough from its packaging. Tear each sheet roughly into shreds and place directly into the cake pan. Leave the shredded filo to dry while you assemble the batter.
- Cut one orange in half, then slice one of the halves into very thin half-moons for the top of the cake. Zest and juice the remaining oranges.
- Combine the orange juice, zest, eggs, yogurt, olive oil, 1/2 cup sugar and baking powder. Blend together with a mixer on high speed for a couple of minutes, till the mixture is frothy.
- Pour the batter over the filo in the baking tin. Stir together gently, to ensure the batter is evenly distributed. Scatter the remaining orange slices over the top of the batter.
- Bake for 45 minutes, or until the top is golden and the filling set. Once out of the oven, immediately pour the cooled syrup over the hot cake. Set aside for at least 1 hour, till most of the syrup has soaked in. Slice and enjoy!
Recipe Courtesy allrecipes.com