Portokalopita (Greek Orange Cake)

Подготовка

Ингредиенты

Приготовление

Шаг за шагом

1. 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.

   Около 30 мин

   Совет повара: Drying the phyllo is crucial for the cake's texture, allowing it to absorb the syrup better.

2. 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. 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.

   Около 15 мин

   Совет повара: The syrup must be cold when poured over the hot cake, so prepare it well in advance.

4. 4

   Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch (23x33 cm) baking dish.

   Около 10 мин

5. 5

   In a large bowl, whisk together the large eggs and granulated sugar until light and fluffy.

   Около 3 мин

6. 6

   Stir in the greek yogurt, vegetable oil, baking powder, and vanilla extract until well combined.

   Около 2 мин

7. 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.

   Около 5 мин

8. 8

   Pour the mixture into the prepared baking dish and spread it evenly.

   Около 1 мин

9. 9

   Bake for 45-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

   Около 1 ч

   Совет повара: The baking time can vary, so keep an eye on the cake's color and doneness.

10. 10

    Immediately upon removing the hot cake from the oven, slowly and evenly pour the cold syrup over the entire surface of the cake.

    Около 2 мин

    Совет повара: The contrast in temperature helps the cake absorb the syrup effectively.

11. 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.

    Около 3 ч

    Совет повара: Patience is key here for the best texture and flavor.