This is not your traditional “healthy” recipe but we’re all about the practical balance here and a little bit of dessert is practical to me. I learned how to make this traditional Greek Orange Cake in Naxos, Greece last summer and my view of cake has never been the same. It blew my mind and was beyond amazing. I have made it at least 10 times in the last year and hope to do so every orange season. I hope you try it and your life is changed like mine.
Once again, my photos are subpar but I hope to update them soon.
Greek Orange Cake – PORTOKALOPITA
10
servings15
minutes25
minutesIngredients
– 1 cup sunflower oil (Neutral oil of choice)
– 1 cup sugar of choice
– 3 eggs
– 1 cup plain yogurt
– 1 16oz package phyllo dough (can order gluten free pastry online)
– 1 tbsp vanilla
– Zest from one orange
– 1 tbsp + 1 tsp baking powder
For the Syrup:
– 2 cups water
– 1 cup sugar
– The rest of the zested orange
Directions
- Grease a 9x13in pan and preheat oven to 350.
- In a large mixing bowl, add 1 cup oil and 1 cup sugar. Using a whisk, mix until combined. To the bowl, add eggs, yogurt, vanilla, the zest of an orange, and baking powder.
- Once well combined, slice the phyllo dough into 1/2 inch slices. Fold the sliced phyllo into the cake batter.
- Bake for 20-25 minutes
- Allow the cake to cool completely.
- While cake is cooling, boil water, sugar, and the whole orange for ~7 minutes. Pour hot syrup over the cooled cake. Let the syrup soak in and serve!
