Portokalopita
Ingredients
For cake
- 450 g phyllo dough sheets
- ½ cup sugar
- 1 cup vegetable oil
- 4 eggs
- 1 Tbsp baking powder
- zest of 1 orange
- ¾ cup strained Greek yogurt
- 1 tsp vanilla extract
For syrup
- 3 cups water
- 2 cups sugar
- peel of 1 orange
Instructions
- If frozen, defrost phyllo.
- Preheat the oven to 350 degrees F and brush a 9 x 13-inch baking pan with a little oil or butter.
- For the cake, put the eggs, vegetable oil, and sugar in a large bowl. Beat the mixture well with an electric mixer until the ingredients are well combined. Add the yogurt, orange zest, baking powder, and vanilla. Beat to combine.
- Cut phyllo into long, thin ribbons. Add phyllo ribbons to the cake batter and stir it in with a spatula. Evenly spread the batter in the prepared pan.
- Bake the cake for 45 to 55 minutes, until a knife inserted into the center comes out clean.
- Make the syrup while the cake is baking. In a medium saucepan, stir together the orange peel, water, and sugar. Bring the mixture to a boil then simmer it over medium heat for 20 minutes, until it thickens to the consistency of maple syrup, stirring often. Let the syrup cool.
- When the cake comes out of the oven, pour the syrup on top. Allow cake to cool and absorb all the syrup.
- Slice and serve!
Notes
Recipe inspired by Ken's Greek Table