PORTOKALOPITA

Method

• 1)

  Oil the bottom and sides of a baking tray 20x30cm

• 2)

  Preheat the oven to 180C

• 3)

  Unwrap the phyllo dough. Place loosely on several baking trays. Leave at room temperature for 30min until the sheets are completely dry. You can also bake in batches in a hot oven at 200C until dry.

• 4)

  For the cake batter, whisk in a large bowl the oil, sugar and the eggs. Add the yogurt, the orange juice, the orange zest, the cinnamon and the vanilla extract and whisk well until smooth. Lastly add the baking powder and whisk lightly to combine.

• 5)

  Crush the toasted phyllo into small pieces using your hands. Add them gradually into the batter while whisking or even using a spatula so they don’t clump into each other.

• 6)

  Top the mixture with the slices of the clementines and sprinkle with some cinnamon.

• 7)

  Pour in the mixture in the prepared baking dish and bake in preheated for 40min or until golden and cooked through. Am inserted knife should come out clean.

• 8)

  To prepare the syrup, pour the the water and the sugar in a small heavy based pot and bring to the boil. Simmer for 5-10 minutes, until the sugar is dissolved and the syrup has thickened. Remove from the heat, add the juice and the orange blossom. Stir and set aside to cool.

• 9)

  When the cake is ready and while still hot, drench in the cold syrup gradually. Allow the syrup to be absorbed, before adding more.

• 10)

  Allow the cake to absorb the syrup and to cool before covering with cling and placing it in the fridge overnight.

• 11)

  This Greek orange cake is usually served cold.