This delicious Portokalopita recipe will take your worries away when it comes to using Phyllo. This amazing cake is super moist, thanks to the oranges and cinnamon syrup.
For the cake:
1 package phyllo dough (about 16 ounces)
5 large eggs
1 container Greek yogurt (about 7 ounces)
1/2 cup white sugar
3/4 cup olive oil (divided)
1 tbsp. baking powder
For the syrup:
2 cups white sugar
1 teaspoon ground cinnamon
1 1/2 cups of water
1 orange (halved)
- In a saucepan over medium-high heat, mix sugar with water and cinnamon. Add the orange juice as well as the juiced halves. Bring to a boil and allow to boil for about 8 minutes.
- Remove from heat and set aside while you prepare the cake.
- Preheat the oven to 350 degrees Fahrenheit and lightly grease a baking pan (9X13-inch) using olive oil.
- Tear each phyllo sheet into shreds and put the pieces in the baking pan. Prepare the other ingredients while the shredded phyllo dries out
- Cut one orange in half and slice one half into thin half-moons (for garnishing).
- Zest and juice the remaining 2 1/2 oranges.
- Mix orange juice, orange zest, eggs, olive oil, sugar, yogurt, and baking powder in a food processor. Pour the mixture over the shredded phyllo in the baking pan. Make sure that the mixture is evenly distributed and then garnish with the orange slices.
- Bake for about 45 minutes or until the filling is set and the top is golden.
- Once baked, remove from the oven and pour the cooled syrup over the cake.
- Set aside for at least an hour to allow the syrup to soak in.
- Slice in squares and serve.
If you don’t have a food processor, you can use a regular blender and blend the ingredients together at high-speed for about 2 minutes or until frothy.