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GreekAuthentic Cuisine

Portokalopita

Serves 4 to 6 Dessert vegetarian, Desserts

Portokalopita

Portokalopita emerges from Greek home kitchens, a sweet legacy crafted with the ease of a familiar routine. In households where olive oil flows liberally and lemons are never far, this cake reflects the essence of everyday Greek cooking. It is a dessert often shared casually after a meal, embodying the simplicity and warmth of family gatherings without the need for ceremony.

This syrup-soaked cake is a celebration of vibrant citrus. The phyllo, torn and woven into the batter, creates a texture that's both airy and pleasantly dense. Each bite is infused with a bright orange flavor, enriched by a gentle sweetness and the subtle richness of olive oil. It's best enjoyed at room temperature, allowing the flavors to fully develop and linger delightfully on the palate.

Ingredients

  • 400 gdried phyllo — shredded
  • 4eggs
  • 200 mloil
  • 200 gsugar
  • 200 mlorange juice
  • 1 tspbaking powder
  • orange syrupto soak

Method

  1. Begin by preheating your oven to 180°C (350°F). Take the 400 g of dried phyllo and tear it into small pieces, roughly the size of postage stamps. Spread these pieces out on a baking sheet and allow them to dry out further while you prepare the rest of the ingredients. This ensures the phyllo will absorb the custard mixture evenly.
  2. In a large mixing bowl, crack 4 eggs and whisk them until they are pale and frothy. Gradually add 200 g of sugar, continuing to whisk until the mixture is thick and creamy. This step incorporates air, which is crucial for a light texture in the final dish.
  3. Slowly pour in 200 ml of oil while continuing to whisk the egg and sugar mixture. The oil will emulsify with the eggs, creating a smooth base for the custard. Once combined, add 200 ml of orange juice and 1 tsp of baking powder, mixing until fully integrated. The baking powder will help the dish rise slightly during baking.
  4. Gently fold the dried phyllo pieces into the custard mixture, ensuring each piece is well coated. It's important to mix thoroughly but gently to avoid breaking down the phyllo too much. The phyllo should be evenly distributed throughout the mixture.
  5. Grease a baking dish with a little oil, then pour in the phyllo and custard mixture. Spread it out evenly with a spatula. Bake in the preheated oven for about 40-45 minutes, or until the top is golden brown and the custard has set. The edges should be slightly crisp, and the center should spring back when lightly pressed.
  6. While the Portokalopita is baking, prepare the orange syrup if not already done. Once the Portokalopita is out of the oven, immediately pour the syrup over the hot dessert. The syrup should soak in evenly, leaving the top glistening and fragrant.
  7. Allow the Portokalopita to cool to room temperature, which will help the flavors meld and the texture to firm up slightly. For serving, consider a sprinkle of cinnamon or a drizzle of honey to enhance the citrus notes. Serve at room temperature for the best flavor and texture experience.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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