Portokalopita (Greek orange cake)
- Preparation and cooking time
- Total time
- + overnight cooling
- Easy
- Serves 8
Skip to ingredients
SYRUP
- 150g caster sugar
- 1 stick cinnamon
- 2 orangeshalved and juiced
CAKE
- butterfor the tin
- 200g (about 6 sheets) filo pastry
- plain flourfor dusting
- 2 orangeszested and juiced (you will need 150ml)
- 300g greek yogurt
- 100ml olive oil
- 80g caster sugar
- 1 tbsp baking powder
- 6 eggsbeaten until foamy
- greek yogurt or vanilla ice creamto serve
Nutrition: per serving
- kcal397
- fat17.9g
- saturates3.6g
- carbs48.9g
- sugars34.7g
- fibre1.1g
- protein9.6g
- salt1g
Method
step 1
Heat the oven to 140C/fan 120C/gas 1. To make the syrup, slowly heat all the ingredients in a pan to dissolve the sugar, then boil briefly to make a thin syrup. Strain and cool. It is important that the syrup is made ahead and poured cold onto the hot cake.
step 2
Butter a 23cm springform cake tin and dust with flour. Dry the filo sheets in the oven for 20 minutes, cool on a wire rack, then crumble.
step 3
Turn up the oven to 210C/fan 190C/gas 7. Mix the rest of the cake ingredients plus a pinch of salt in a bowl and whisk well, then add the broken filo sheets. Pour into the tin, put into the bottom of the oven and bake for 35-40 minutes or until a skewer poked into the middle comes out clean.
step 4
Prick holes all over the top of the cake with a skewer and immediately pour over the cold syrup. Cover the cake to ensure it keeps warm and absorbs the syrup quickly. Cool, then chill overnight. Serve chilled with greek yogurt or vanilla ice cream.
