Culture
by Gregory Pappas
written by Gregory Pappas
Greek blogger, author and food personality Tassos Antoniou has a knack for making food simple.
His books, Mama Peinao blog (which means “Mom I’m Hungry!) and websiteare amongst the most popular in Greece, thanks to his approachable style and easy to understand instructions.
*Be sure to check out Tassos’ English language food blog, My Greek Salad.
Like everything else Tassos shares, this finger-licking good Portokalopita (Orange Cake) recipe is both amazingly delicious and easily accessible and approachable, even to the novice cook.
Read the instructions below but make sure to also watch the video (in Greek) which is included in this post, as it provides important instructions on how to separate the phyllo sheets, which are the main ingredient to this mouth-watering cake.
INGREDIENTS
- 16 oz phyllo sheets
- 4 big eggs, preferably organic
- 1 cup sugar
- 2 oranges (zest)
- 1 ¼ cup Greek yogurt
- 2 tsp. vanilla extract
- 1 tsp. baking powder
- 1 cup plus 2 tbsp. sunflower oil
- For the syrup:
- 1 cup sugar
- 1 ½ cup lukewarm water
- 2 oranges (juice)
- 1 cinnamon stick
INSTRUCTIONS
- Preheat the oven to 350 F / 180 C.
- Remove the phyllo sheets from package and shred into ½ inch pieces, using a knife or your hands.
- Grease a round baking dish or cake tin with sunflower oil.
- Combine the eggs with the sugar in a large bowl. Beat with a hand mixer until pale and frothy. Add the orange zest, Greek yogurt, vanilla extract and baking powder. Beat on medium speed until well combined. Slowly add the sunflower oil and beat again. Stir in the phyllo sheets gradually whisking each time with a spatula, until fully incorporated.
- Pour mixture into prepared dish and bake for 1 hour.
- In a saucepan, bring sugar, water, orange juice and cinnamon stick to a boil over medium heat, for 2 minutes; remove from heat. Pour the hot syrup over the cold portokalopita or vice versa. Set aside for 1 hour until the syrup has soaked in. Slice and serve.
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Greek FoodRecipes
Gregory Pappas
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7 comments
mary panayotouSeptember 15, 2016 - 10:58 am
why bother to make phillo, a hard job, only to shred it up? abig waste of my time
Reply
sandraSeptember 15, 2016 - 3:22 pm
Where did he say to make phyllo? On the video he is using shop bought.
Reply
andySeptember 15, 2016 - 2:03 pm
who makes phyllo in 2016? but it from the store!
Reply
Sandra ThomasApril 27, 2018 - 8:29 pm
I can’t wait to make this for my Greek dad and my mom next weekend, as they return from the sunny climate of Florida, to join the rest of us who endured winter on the East Coast of the USA. Does this recipe originate from a particular part of Greece?
Reply
AlyssaJune 26, 2018 - 9:12 pm
For the syrup are you using hand squeezed orange juice, or just some store bought orange juice from a carton?
Reply
AngelaMay 24, 2019 - 11:40 am
The photo of the cake and the finished product don’t look the same.
Photo above looks more moist and is shorter.
Reply
Christina VasiliSeptember 29, 2019 - 4:49 am
Made this yesterday with shop bought filo. I left it out to dry (Seperate the sheets and they dry out really well). However the end product was not good. The cake was dense ( I had it in my oven for 45 mins not the suggested hour). I will keep searching and trying different recipe.
Reply
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