PORTOKALOPITA (GREEK ORANGE CAKE)

For the Cake

  • 4 eggs
  • 1 cup olive oil
  • 1 cup white sugar
  • 2 cups plain Greek yogurt, strained
  • Zest of 2 oranges
  • 3 tsp baking powder
  • 1 pound package of phyllo sheets

For the Syrup

  • 3 cups freshly squeezed orange juice
  • 2 cups sugar

  • Preheat the oven to 350 degrees F and brush a 9 x 13-inch baking pan with olive oil.
  • For the cake, put the eggs, olive oil, and sugar in a large bowl. Beat the mixture well with an electric mixer until the ingredients are well combined. Add the yogurt, orange zest, and baking powder, and beat to combine.
  • Crush the phyllo sheets with your hands. Add the crushed phyllo to the cake batter and stir it in with a spatula. Evenly spread the batter in the prepared pan.
  • Bake the cake for 45 to 55 minutes, until a knife inserted into the center comes out clean.
  • Make the syrup while the cake is baking. In a medium saucepan, stir together the orange juice and sugar. Bring the mixture to a boil then simmer it over medium heat for 20 minutes, until it thickens to the consistency of maple syrup, stirring often. Let the syrup cool.
  • Slice the cake into 20 pieces and leave it to cool. When the cake and syrup are cool, pour all of the syrup on top of the cake; it will be absorbed.

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