Portokalopita (Greek Orange Cake)
My another amusement in Greece was the Orange Cake. After eating the big meal, i ask the owner/waiter if they have some desserts. And he replied "yes we have and it's on the house". I was like, huh? then he returned with this delicious looking pie/cake. Me and my husband just shove our forks and ate. Oh man! that was something i cannot explain, it was so good,so moist, sweet but just sweet- great and the orange taste is not like a chemical taste. I asked the man if i can buy the recipe and of course it's not possible but the good thing in Kreta, every dessert we ate, it's for free.
I then, search the recipe on net and luckily i found somthing that is almost the same as the one i ate in Kreta. I'm happy enough to have this at least.
Cake:
1 pack Phyllo sheets thawed 1 medium Orange Zest
1 cup Unsalted margarine room temperature 1 cup Greek Yogurt strained
1 cup Sugar 2 tsp Baking Powder
1 tsp Vanilla Extract 4 eggs
ORANGE SYRUP
Ingredients:
1 cup sugar 2 teaspoons grated orange rind
1/2 cup orange juice 1 tablespoon lemon juice
1 tablespoon corn syrup 1/2 teaspoon vanilla extract
2 tablespoons orange liqueur (optional)
Preparation
Combine first 6 ingredients and, if desired, orange liqueur in a heavy saucepan; bring to a boil over medium heat. Reduce heat, and simmer, stirring occasionally, 5 minutes or until sugar dissolves.
To garnish:
1 medium Orange cut into slices 1 medium Orange Peel cut into strips
3 tbsp Brown Sugar 2 tbsp Unsalted margarine
1/2 cup Cognac (Greek Brandy) Unsalted margarine for brushing
Flour for dusting
Directions
We start by shredding the phyllo sheets into small pieces into a baking pan. Mix them to become airy and leave them for 15-20 minutes to dry. Mix regularly.
In the meantime we put in the mixer's the margarine, sugar and beat, until the sugar has dissolved. Add the yogurt, vanilla extract, orange zest, baking powder, eggs, one by one and continue beating to combine.
Brush a medium sized baking pan with margarine, dust with flour and shake to remove excess. Spread 1/3 of the phyllo pieces and pour over 1/3 of the batter. Continue doing so with the remaining phyllo and batter.
Bake in the preheated oven for about 40-45 minutes.
OPTIONAL: THE GARNISH: Sprinkle the orange slices and peel strips with sugar. Melt the margarine or butter in a non stick frying pan and then add orange slices and strips. Pour over the cognac and saute, until caramelized. Remove frying pan from heat and set aside the caramelized oranges.
Remove the pan from the oven and let the "portokalopita" cool off.
Prick the cake's surface with a small knife, pour over the syrup and allow absorption. Garnish the "portokalopita" with the caramelized orange slices and strips and then serve.
Sprinkle some cinnamon on top.
Serve and have fun!