Portokalopita - Greek orange cake - Household warmth and closeness is often obtained in simple strategies. One particular of them is cooking and serving food for the family. As a housewife, of course you don't wish to miss a meal together right? Cuisine also can be the crucial to a pleased loved ones, numerous really feel homesick mainly because their cooking has been located elsewhere.
So for those of you who prefer to cook and like it or not you have to supply food for the family, naturally you also don't want the same dishes, right? You'll be able to cook with new and basic variants. Simply because now it is possible to effortlessly obtain recipes without the need of getting to bother. Just like the following Portokalopita - Greek orange cake which you can imitate to be presented for your beloved household.
Portokalopita - Greek orange cake is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Portokalopita - Greek orange cake is something that I have loved my entire life.
Portokalopita is a moist, delicious Greek cake made with shredded phyllo dough, oranges, and Greek yogurt that is soaked with a homemade orange syrup after baking. Portokalopita is a deliciously different cake, and a must-try for anyone who is afraid of phyllo. This gorgeous Greek cake combines shredded filo, oranges, Greek yogurt and olive oil for a unique and easy treat.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook portokalopita - greek orange cake using 17 ingredients and 11 steps. Here is how you cook that.
Composition needed to make Portokalopita - Greek orange cake:
- Syrup
- 375 ml water
- 300 g sugar
- 80 ml orange juice
- 1 cinnamon stick
- Cake
- 250 g Filo
- 4 eggs
- 160 g sugar
- Zest of 2 oranges
- 1 cup greek yoghurt
- 1 tsp vanilla essence
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/4 tsp salt
- 250 ml vegetable oil
- 125 ml orange juice
Consequently, this portokalopita recipe has density you can't beat. Deep-golden crust on top, custardy, with a thick. I don't know exactly the origin of this superb cake but if you taste it once there is no going back. Portokalopita is a deliciously different cake, and a must-try for anyone who is afraid of filo.
Instructions to cook Portokalopita - Greek orange cake:
- Add the water, sugar, orange juice, the cinnamon stick to a saucepan and bring to the boil. Once it starts boiling, simmer uncovered for 15 minutes. Remove from heat and let cool completely.
- While the syrup is being prepared, you must dry out the phyllo. Preheat your oven to 90oC. Scrunch up each filo sheet, starting from the short side, and place on a baking tray. You might need 2 baking sheets to accommodate all of your filo. Bake for 10 minutes then flip each filo sheet over and bake for an additional 8 minutes. Remove from the oven, and let sit for at least another 20 minutes. With your hands, start tearing the phyllo into small pieces, and set them aside.
- Preheat oven to 180oC.
- In a large mixing bowl combine the eggs and the sugar and beat for 3 - 4 minutes, until it is a pale yellow colour.
- Add the orange zest, Greek yoghurt, vanilla extract, baking powder, bicarbonate of soda and salt, and mix until just combined.
- Next add the oil and the orange juice to the bowl, and mix to combine well with the rest of the ingredients.
- Using a rubber spatula begin to incorporate your dried out and torn filo into the cake batter, a little bit at a time. If you put all the pieces in at once, they will clump together.
- After you have incorporated all of your filo into the batter, pour the mixture into a greased baking dish (I use a 30x20cm casserole dish). Bake for 50-60 minutes until your portokalopita is a nice golden colour.
- Once your portokalopita is baked remove it from the oven and immediately pierce it in several places with a long clean skewer.
- Pour your cooled syrup onto the hot cake, one ladle at at time. Allow each ladle to be absorbed into the cake before adding the next one. Repeat until all of the syrup has been used.
- Let your cake cool for 2-3 hours before cutting, to allow the syrup to be fully absorbed.
Because here the filo is shredded to bits - the messier the better! The gorgeous orange and cinnamon syrup ensures this cake stays beautifully moist. This traditional Greek orange cake is juicy, fragrant and so satisfying. This custardy and syrupy dessert is a favorite in Greece and so easy to make. Portokalopita belongs to a family of sweets we call here in Greece siropiasta, which means that they have syrup in them.
So that is going to wrap this up with this special food portokalopita - greek orange cake recipe. Thanks so much for reading. I'm sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
