Portokalopita (Greek Orange Phyllo Cake)
😋Please note if you are going to make this. Prepare the phyllo the night before for a better result. It really needs to be dry.👌
Recipe:
INGREDIENTS
For the custard:
1 375g packet phyllo pastry
1 cup oil
1 cup sugar
4 large eggs
1 tablespoon & 1 teaspoon baking powder
zest of 1 orange & the juice
1 cup Greek yogurt
1 teaspoon vanilla extract
For the syrup:
1 cup sugar
2 1/2 cups water
zest of 1 orange & Juice orange
1 cinnamon stick
5 whole cloves
1 teaspoon vanilla sugar
INSTRUCTIONS
In a greased baking pan 30 x 22 cm pan place your phyllo and ruffle the phyllo layer by layer in the tray horizontal. Start from one end of the tray and continue until you have completed all the sheets. Let this sit in the tray until all sheets have dryed.( CAN ALSO CRUMBLE THE SHEETS ON A TRAY TO SPEED UP THE PROCESS)
The first thing is to prepare the syrup. Put sugar, water and orange zest & juice of the orange, cinnamon stick, cloves and vanilla sugar in a pan and bring to a boil. Cook on med heat for 15 minutes (counting from the point that syrup starts boiling). Remove from the heat and let it cool. Using a colander drain the syrup into a jug.
Preheat the oven at 170c
In a large bowl whisk oil and sugar until well combined. Add the eggs, the baking powder and the zest orange and the juice. Whisk again. Add the yogurt and the vanilla and mix until you get a smooth mixture. Pour this over the ruffled phyllo pastry using a fork make sure the phyllo is all covered well, a little at a time. Don't worry if your phyllo breaks it's ok.
Bake for 35-40 minutes or until it sets, if you see that it's starting to get to much colour you can cover this with alfoil .
Pour the cooled syrup over the hot cake one ladle at a time. After you have done this two or three times wait a little for the syrup to be absorbed in and then pour another two or three ladles of syrup and continue this way until the syrup is over. Let the cake cool at room temperature and then put it in the refrigerator.