I Traveled to Greece to Learn This Incredible Orange Cake (Portokalopita) | David Cooks The World

By The Cooking Foodie · 90 min

Ingredients

Instructions

1. Preheat the oven to 300°F (150°C). Spread torn phyllo in one layer on a large baking sheet and bake 10-15 minutes, tossing once or twice, until completely dry and crisp but not browned. Cool slightly and crumble into pieces about 1 inch (2-3 cm).
2. Simmer the sugar, water, orange juice and cinnamon stick in a small saucepan: bring to a boil over medium-high heat, then simmer 4-5 minutes. Take off the heat and let it cool completely.
3. Preheat the oven to 350°F (180°C). Grease an 8-inch (20 cm) square baking dish with oil.
4. Whisk the yogurt and sugar in a large bowl until smooth. Add the eggs, orange zest, orange juice, vanilla, baking powder and a pinch of salt, and whisk. Add the sunflower oil and whisk until smooth.
5. Fold in the dried phyllo a handful at a time, folding well after each addition. Let it stand 5 minutes to absorb some batter.
6. Spread the batter evenly in the prepared pan and bake 45-50 minutes, until puffed, deep golden and crisp at the edges.
7. As soon as the cake comes out, poke holes with a knife or skewer, then pour the cooled syrup slowly and evenly over it, including the edges, in 2-3 additions, letting each soak in first.
8. Let the cake rest until all the syrup is absorbed, then slice and serve.

Summarized from The Cooking Foodie's video. Watch it for the details.

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