Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Recipe courtesy of
Martha Tinkler
for
Food Network Kitchen
Watch how to make this recipe.
Portokalópita
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- Level: Easy
- Total: 3 hr
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 516
- Total Fat
- 22 g
- Saturated Fat
- 4 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 1 g
- Sugar
- 47 g
- Protein
- 8 g
- Cholesterol
- 78 mg
- Sodium
- 397 mg
Sometimes called “broken phyllo cake,” this traditional Greek orange cake is a sweet citrus-scented treat that uses phyllo instead of flour. The dessert is typically served at restaurants but is easy to make at home following a few simple steps. Ribbons of phyllo are dried out in a low oven and combined with a custard-like batter of orange, eggs and yogurt that’s a cinch to make in a blender. It’s baked until golden and tender, and a spiced orange syrup poured over is the fragrant finish. Portokalópita is moist, fluffy and juicy, irresistible just after it’s prepared and even better after the syrup has soaked in for a day or two.
- Level: Easy
- Total: 3 hr
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 516
- Total Fat
- 22 g
- Saturated Fat
- 4 g
- Carbohydrates
- 72 g
- Dietary Fiber
- 1 g
- Sugar
- 47 g
- Protein
- 8 g
- Cholesterol
- 78 mg
- Sodium
- 397 mg
Ingredients
Phyllo and Syrup:
Cake:
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Directions
- For the phyllo and syrup: Preheat the oven to 200 degrees F.
- While the phyllo is still in a tight roll, cut it across into 1/2-inch-thick slices. Separate the slice into ribbons and spread the ribbons evenly onto 2 baking sheets, making sure to separate the layers so that they’ll all dry. Bake until the phyllo ribbons are evenly dried all over, about 40 minutes, tossing about halfway through. Let them cool to room temperature.
- Meanwhile, for the syrup: Combine the sugar, orange, cinnamon stick, cardamom, bay leaf and 2 cups water in a small saucepan. Bring to a simmer, stirring frequently. Continue simmering and stirring until the sugar dissolves and the mixture is clear. Reduce the heat to low and cook until the orange is softened and the syrup is strongly flavored, about 30 minutes. Remove from the heat and allow to cool to room temperature. Discard the spices and set the orange pieces aside for later use.
- For the cake: Turn the oven up to 350 degrees F and grease a 9-by-13-inch baking dish with olive oil.
- Meanwhile, add the cooked orange quarters and oil to a blender and blend until very smooth, about 1 minute. Add the sugar, yogurt, eggs, baking powder, vanilla and salt. Blend until just smooth. Place half of the dried phyllo in a large bowl. Pour the mixture over the dried phyllo and fold in until completely coated. Fold in the remaining phyllo. Transfer the mixture to the greased baking dish. Bake until the cake is set and the top is golden brown, 45 to 50 minutes.
- Pierce the cake all over with a fork. Pour the cooled syrup over the cake. Let soak until the liquid is all absorbed, about 1 hour. Cut into squares and serve at room temperature or store in an airtight container for up to a week.
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