I Traveled to Greece to Learn This Incredible Orange Cake (Portokalopita)

De The Cooking Foodie · 90 min

Ingredientes

Preparación

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.

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