Orange Portokalopita
Indulge in the delightful flavors of Portokalopita, a luscious Greek orange cake that’s bursting with citrusy goodness! This unique treat combines layers of delicate filo pastry with a luxurious orange syrup, creating a moist and irresistible dessert that’s sure to impress. Perfect for any occasion, this cake is a sweet slice of sunshine on your plate!
Prep
15
min
Cook
40
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(5)
- 200 gr de zumo de naranja (7.06 oz)
- Zumo de ½ naranja
- La piel de 1 naranja
- Ralladura de 1 naranja
- 240 gr de agua (8.47 oz)
🥛Dairy & Eggs(2)
- 3 huevos
- 140 gr de yogur natural (4.94 oz)
🫙Pantry Staples(4)
- 1 cda de levadura química ( polvos para hornear) (15 ml)
- 200 gr de aceite de oliva suave (7.06 oz)
- 150 gr de azúcar (0.75 cup)
- 240 gr de azúcar (1.2 cup)
🧂Spices & Seasonings(1)
- 1 rama de canela
📦Other(2)
- 300 gr de masa filo (10.6 oz)
- Pistachos para decoraroptional
👨🍳 Instructions
- 1
Dry the filo pastry in the oven at 150 degrees Celsius for about 15-20 minutes.
- 2
For the syrup, heat all the ingredients listed for the syrup and then strain and cool in the refrigerator.
- 3
Once cooled, crumble the filo pastry.
- 4
Whisk the eggs with the sugar until fluffy.
- 5
Add the yogurt, orange juice, zest, oil, and baking powder, and mix well.
- 6
Incorporate the crumbled filo pastry in two or three additions.
- 7
Transfer the mixture to a buttered and floured mold and bake for 40 minutes at 175 degrees Celsius.
- 8
While still hot, poke the entire portokalopita and soak it well with the cold syrup.
- 9
Let it rest until cooled and it will be ready to enjoy.
💡 Pro Tips
- ✓Dry the filo sheets until they're brittle and shatter easily when crumbled, not just crisp at the edges, since residual moisture will steam the batter and create gummy pockets instead of the airy, cake-like crumb this dessert relies on.technique150°C for 15-20 minutes
- ✓Always pour cold syrup over a hot cake (or hot syrup over a cold cake) because the temperature differential creates a vapor pressure gradient that drives rapid, even syrup absorption into the crumb rather than pooling on top.techniquecold syrup on hot cake
- ✓Whisk eggs and sugar until they triple in volume and form a pale ribbon, since the mechanically incorporated air bubbles are the primary leavening force here, working alongside baking powder to lighten the dense filo-yogurt mixture.technique3x volume, ribbon stage
- ✓Poke the cake with a skewer at 1-inch intervals immediately after baking while it's still above 80°C, as the open starch structure at this temperature accepts syrup far more readily before cooling causes the crumb to contract and seal.timing1-inch intervals, above 80°C
- ✓Strain the hot syrup through a fine-mesh sieve to remove zest particles and any scum, ensuring a clear, uniformly viscous liquid that penetrates the cake evenly rather than leaving concentrated sugary spots.ingredientfine-mesh strain
Share this recipe
Prep
15
min
Cook
40
min
Serves
8
people
Level
intermediate
Share this recipe
Orange Portokalopita
Indulge in the delightful flavors of Portokalopita, a luscious Greek orange cake that’s bursting with citrusy goodness! This unique treat combines layers of delicate filo pastry with a luxurious orange syrup, creating a moist and irresistible dessert that’s sure to impress. Perfect for any occasion, this cake is a sweet slice of sunshine on your plate!
📝 Ingredients
Serves 8🥬Fresh Produce(5)
- 200 gr de zumo de naranja (7.06 oz)
- Zumo de ½ naranja
- La piel de 1 naranja
- Ralladura de 1 naranja
- 240 gr de agua (8.47 oz)
🥛Dairy & Eggs(2)
- 3 huevos
- 140 gr de yogur natural (4.94 oz)
🫙Pantry Staples(4)
- 1 cda de levadura química ( polvos para hornear) (15 ml)
- 200 gr de aceite de oliva suave (7.06 oz)
- 150 gr de azúcar (0.75 cup)
- 240 gr de azúcar (1.2 cup)
🧂Spices & Seasonings(1)
- 1 rama de canela
📦Other(2)
- 300 gr de masa filo (10.6 oz)
- Pistachos para decoraroptional
👨🍳 Instructions
- 1
Dry the filo pastry in the oven at 150 degrees Celsius for about 15-20 minutes.
- 2
For the syrup, heat all the ingredients listed for the syrup and then strain and cool in the refrigerator.
- 3
Once cooled, crumble the filo pastry.
- 4
Whisk the eggs with the sugar until fluffy.
- 5
Add the yogurt, orange juice, zest, oil, and baking powder, and mix well.
- 6
Incorporate the crumbled filo pastry in two or three additions.
- 7
Transfer the mixture to a buttered and floured mold and bake for 40 minutes at 175 degrees Celsius.
- 8
While still hot, poke the entire portokalopita and soak it well with the cold syrup.
- 9
Let it rest until cooled and it will be ready to enjoy.
💡 Pro Tips
- ✓Dry the filo sheets until they're brittle and shatter easily when crumbled, not just crisp at the edges, since residual moisture will steam the batter and create gummy pockets instead of the airy, cake-like crumb this dessert relies on.technique150°C for 15-20 minutes
- ✓Always pour cold syrup over a hot cake (or hot syrup over a cold cake) because the temperature differential creates a vapor pressure gradient that drives rapid, even syrup absorption into the crumb rather than pooling on top.techniquecold syrup on hot cake
- ✓Whisk eggs and sugar until they triple in volume and form a pale ribbon, since the mechanically incorporated air bubbles are the primary leavening force here, working alongside baking powder to lighten the dense filo-yogurt mixture.technique3x volume, ribbon stage
- ✓Poke the cake with a skewer at 1-inch intervals immediately after baking while it's still above 80°C, as the open starch structure at this temperature accepts syrup far more readily before cooling causes the crumb to contract and seal.timing1-inch intervals, above 80°C
- ✓Strain the hot syrup through a fine-mesh sieve to remove zest particles and any scum, ensuring a clear, uniformly viscous liquid that penetrates the cake evenly rather than leaving concentrated sugary spots.ingredientfine-mesh strain