Dessert

Portokalopita (Greek Orange Cake)

Name: Portokalopita (Greek Orange Cake)
Prep time: 25 min
Cook time: 1 h
Total time: 4 h 25 min
Yield: 8 portioner
Cuisine: greek
Ingredients: 450 g phyllo dough thawed; 480 g granulated sugar; 480 ml water; 2 stk. orange zest and juice; 1 stk. cinnamon stick; 4 stk. large egg; 100 g granulated sugar; 240 g greek yogurt full-fat; 120 ml vegetable oil; 10 g baking powder; 5 ml vanilla extract

This traditional Greek orange cake is made with dried phyllo dough, soaked in a sweet orange-flavored syrup. The texture is moist and custardy on the inside, with a slightly crisp top, perfect for a satisfying dessert.

En original opskrift af Forkin

Tid i alt: 4 t. 25 min.
Portioner: 8
Sværhedsgrad: Mellem
Pr. portion: 673 kcal

Vegetarisk

Allergenoplysninger: kan indeholde æg, gluten og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

450 gphyllo dough, thawed

syrup

480 ggranulated sugar
480 mlwater
2 stk.orange, zest and juice
1 stk.cinnamon stick

cake batter

4 stk.large egg
100 ggranulated sugar
240 ggreek yogurt, full-fat
120 mlvegetable oil
10 gbaking powder
5 mlvanilla extract

Udstyr

saucepan · baking sheet · large bowl · oven · whisk · baking dish

Fremgangsmåde

Trin for trin

1
Prepare the phyllo dough by unrolling it and separating the sheets. Crumple each sheet individually into a loose ball, then place them on a baking sheet to dry out for at least 30 minutes, or up to a few hours, until crispy.
Ca. 30 min.
Kokkens note: Drying the phyllo is crucial for the cake's texture, allowing it to absorb the syrup better.
2
While the phyllo dries, prepare the syrup. In a medium saucepan, combine the granulated sugar, water, orange zest, orange juice, and cinnamon stick.
3
Bring the syrup mixture to a boil over medium heat, then reduce the heat and simmer for 10-15 minutes until slightly thickened. Remove from heat and let it cool completely.
Ca. 15 min.
Kokkens note: The syrup must be cold when poured over the hot cake, so prepare it well in advance.
4
Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch (23x33 cm) baking dish.
Ca. 10 min.
5
In a large bowl, whisk together the large eggs and granulated sugar until light and fluffy.
Ca. 3 min.
6
Stir in the greek yogurt, vegetable oil, baking powder, and vanilla extract until well combined.
Ca. 2 min.
7
Gently fold the dried, crumpled phyllo dough into the wet batter until evenly coated. Be careful not to break up the phyllo too much.
Ca. 5 min.
8
Pour the mixture into the prepared baking dish and spread it evenly.
Ca. 1 min.
9
Bake for 45-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Ca. 1 t.
Kokkens note: The baking time can vary, so keep an eye on the cake's color and doneness.
10
Immediately upon removing the hot cake from the oven, slowly and evenly pour the cold syrup over the entire surface of the cake.
Ca. 2 min.
Kokkens note: The contrast in temperature helps the cake absorb the syrup effectively.
11
Let the portokalopita cool completely and rest for at least 3 hours, or preferably overnight, before serving. This allows the syrup to fully absorb and the flavors to meld.
Ca. 3 t.
Kokkens note: Patience is key here for the best texture and flavor.

Pr. portion

Næringsindhold

57%Score

Kalorier: 672,5kcal
Protein: 10,6g
Kulhydrat: 111,3g
Fedt: 21,7g
Kostfibre: 2,3g
Sukker: 78,4g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

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Opbevaring

Store leftover portokalopita in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Genopvarmning

This cake is best served at room temperature or slightly warmed; reheat gently in the microwave if desired.