Greek Orange Yogurt Filo Cake — Portokalopita
Greek orange filo cake from the Peloponnese, torn filo pastry baked into a moist yogurt and orange batter and soaked in bright citrus syrup.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Air-dry 5 filo sheets on the worktop 2 hours until brittle and snap when bent. Whisk Greek yogurt, eggs, 80g sugar, sunflower oil, 2 tsp orange zest, 2 tbsp orange juice, baking powder, and vanilla until smooth. Tear dried filo into rough 3cm pieces into a large bowl.
Simmer
Combine 120g sugar, 150ml water, 1 tsp orange zest, 80ml orange juice, and cinnamon stick in a pan. Simmer over medium heat 8 minutes until slightly thickened. Keep warm.
Bake 1
Preheat oven to 170°C. Grease an 18cm round baking dish. Pour yogurt mixture over torn filo, toss gently 1 minute until evenly coated and shreds begin to collapse. Tip into dish, press gently, leaving top textured.
Bake 2
Bake over medium heat 40 to 45 minutes until deep golden, risen, and a skewer comes out clean. Remove from oven. Fish out cinnamon stick from warm syrup.
Rest
Pierce hot cake all over with a skewer. Pour warm syrup slowly and evenly over — it will hiss and soak in. Leave to absorb 1 hour at room temperature until fully saturated.
Plate
Cut cake into 6 squares. Arrange 3 squares per person on plates with a dollop of extra Greek yogurt alongside. Serve at room temperature.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.