Portokalopita - Greek Orange Phyllo Cake
This vegan portokalopita is a Greek orange phyllo cake soaked in fragrant orange-cinnamon syrup, with an irresistibly moist crumb and exotic citrus aroma. It takes about 55 minutes from start to finish.
Ingredients
- 250 g yogurt vegan (I used unsweetened soy yogurt)
- 200 ml olive oil
- 250 g sugar
- 300 ml orange juice
- 2 tsp baking powder
- 1 Tbsp tapioca starch or corn starch
- 1 ½ orange zest wash the oranges thoroughly or use organic ones
- 1 tsp vanilla extract
- 450 g phyllo dough
- 1 orange sliced
For the syrup:
- 400 ml water
- 200 g sugar
- 1 orange zest
- 1 stick cinnamon
- 2 anise stars
Instructions
- Unwrap the phyllo dough from the plastic packaging and place the sheets on a large surface. Leave them at room temperature for 40 minutes to dry and become crispy.
- Meanwhile, prepare the orange syrup.
- Pour the water into a medium pot. Add the sugar, orange zest, star anise and cinnamon. Bring to a boil.
- Simmer for 10 minutes, until the sugar has dissolved and the syrup has thickened. Set aside to cool.
- To make the cake, preheat the oven to 180C. Combine the oil with the sugar in a large bowl and whisk until incorporated.
- Add the yogurt, orange juice, orange zest, tapioca starch and vanilla extract. Whisk well to combine until smooth. Add the baking powder and lightly whisk to incorporate.
- Tear the sheets of phyllo dough into small pieces using your hands.
- Oil a baking dish.
- Spread the crumbled phyllo on the bottom of the greased baking dish. Pour the yogurt mixture over it and top with the orange slices.
- Bake for 40 minutes, until golden.
- Pour the syrup over the hot cake, distributing it evenly over the whole surface.
- Let it cool and serve with some vegan vanilla ice cream or coconut cream on top.
Notes
Store covered in the fridge for up to 4 days; the syrup keeps it moist. Serve at room temperature or slightly chilled, topped with vegan vanilla ice cream or coconut cream.