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A very moist, syrup-soaked orange cake made with dried and crushed filo pastry

Portokalopita (Greek orange & filo cake)

A very moist, syrup-soaked orange cake made with dried and crushed filo pastry
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Makes: 8 slices
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Ingredients
  

For the orange syrup

  • 3/4th cup sugar (140 gms)
  • 3/4th cup freshly squeezed and strained orange juice (190 ml, from 2 to 3 oranges)
  • 3/4th water (190 ml)
  • 1 cinnamon stick

For the cake

  • 225 gms filo pastry sheets, thawed if frozen
  • 1/3rd cup caster sugar (65 gms)
  • Zest of 1 orange
  • 2 eggs, at room temp (I have not tried an eggless version)
  • 1/2 cup Greek yoghurt (115 gms; thick homemade curd will work too)
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup olive oil (125 ml)
  • 4 tbsps freshly squeezed orange juice (60 ml)

Instructions

  • First, get the filo ready. Preheat the oven to 100 C and lightly scrunch each filo sheet into a roll and place it in on an un-greased baking tray. If needed, do this step in batches. See photos below.
  • Bake the filo for 20 to 30 minutes, turning each sheet over halfway through, until they feel very dry and crispy to the touch. When you can comfortably handle them, crush each sheet into small pieces, as fine as possible. Set aside to cool.
  • Next, make the syrup. Combine the syrup ingredients in a small saucepan on high heat and bring to a boil. Then simmer it on low for 15 to 20 minutes till the sugar has completely dissolved. Set aside to cool completely. It will be poured over the hot cake once it's baked.
  • Now, make the cake batter. Preheat the oven to 175 C and grease an 8-inch springform pan (or a regular round cake pan).
  • In a mixing bowl, combine the sugar and orange zest and rub the two together with your fingertips to release more flavour. Add the eggs and whisk vigorously (or use a hand mixer) till pale and frothy, 1 to 2 minutes.
  • Add the yoghurt, vanilla, baking powder and baking soda. Whisk to combine, followed by the olive oil and orange juice, whisking again.
  • Gradually add the crushed filo, folding it into the batter with a spatula as you go. Adding it all at once could cause the filo to clump together.
  • Once it's all incorporated, spread the batter into the prepared pan and bake for 25 to 30 minutes until golden-brown on the top and a toothpick poked in the center comes out clean.
  • As soon as the cake is out, use a skewer or fork to poke holes all over the surface, going about halfway in. Pour the syrup, one spoon at a time, waiting till it's absorbed before adding more (this happens quite quickly). If needed, carefully tilt the pan from side to side to distribute any syrup that may have pooled around the edges.
  • Let the cake cool completely at room temperature. Slice and serve with a little cream! It actually tastes even better the next day, so if possible, refrigerate it overnight. Store in the fridge in an airtight tin for 4 to 5 days. Happy baking!

Notes

Shop this recipe: Filo Sheets, Caster Sugar, Balloon Whisk, Mixing Bowl
*I used a mix of extra virgin and regular olive oil here because it's what I had on hand. I've also seen versions with melted butter but I assume the texture of the cake will then be firmer after refrigeration.
*Original recipe from Food by Maria.