Portokaliapita (Greek Orange Filo Cake) Recipe by Ronit from Open Table Catering & Cooking School
Servings Prep Time
10people 20minutes
Cook Time
30minutes
Servings Prep Time
10people 20minutes
Cook Time
30minutes
Ingredients
Ingredients
  • 120g Sugar
  • 120ml olive oil
  • 120ml orange juice
  • zest from two oranges
  • 1/2tsp vanilla paste
  • 80g thick sheep or coconut yoghurt
  • 8g Baking Powder
  • 200g filo pastry
For syrup
  • 500ml orange juice
  • 1tbsp orange zest
  • 500g coconut or rapadura sugar
  • 1tsp ground cinnamon
To garnish
  • 4 fresh figsquartered
  • 50g Flaked Almondsroasted lightly
  • 50g pistachiosroasted lightly
Instructions
Instructions
  1. Preheat oven to 170 C degrees.
  2. Remove filo pastry from the package. Tear each sheet roughly into shreds and pile up on a tray. Let shredded filo dry out a little while you prepare the remaining ingredients.
  3. Place the sugar and oil in a mixing bowl and mix on medium speed for about 5 minutes. Add the orange juice, orange zest, vanilla puree and yogurt. Continue mixing until unified consistency is formed.
  4. Add the torn filo pastry into the mixture with the baking powder and stir it with a wooden spoon or a spatula. Make sure that no lumps are formed in the mixture. Grease a 24 cm springform round baking pan lined up with baking paper, with butter or coconut oil and sprinkle some flour. Pour the mixture into the baking pan and bake for about 35 minutes or until deep golden and a skewer inserted into the centre of the cake comes out clean.
Make syrup and add to cake:
  1. Place all ingredients in a saucepan and bring it to a boil, reduce to low simmer and cook it for 30 minutes or until the syrup is slightly reduced and thickened. Set aside. Pierce the cake all over with a skewer, then pour over orange syrup until it’s completely drenched and soaked in.
Recipe Notes

The cake will keep refrigerated in an airtight container for up to 3 days.