How to make
This cake turns out best with dry, crumbly phyllo sheets.
Remove all but two sheets from the package and leave them aside to prevent drying. Spread the remaining sheets out at room temperature for about 30 minutes to dry completely and become brittle.
Preheat the oven to 180°C (350°F).
Grease a 20 x 35 cm (8 x 14 inch) baking pan with oil and line it with the two reserved phyllo sheets.
In a large bowl, beat the eggs and sugar until thick and creamy. Add the vegetable oil, orange zest, vanilla, Greek yogurt, and baking powder. Mix well.
Crumble the dried phyllo sheets by hand and add them to the egg mixture. Stir thoroughly to combine.
Pour the mixture into the prepared pan. Arrange sliced orange rounds on top.
Bake for about 30 minutes, or until golden brown.
While the cake bakes, prepare the syrup. Combine water, sugar, orange juice, and orange peel in a saucepan. Bring to a boil and simmer for 15 minutes.
Pour the hot syrup over the slightly cooled cake. For better absorption, prick the cake with a fork or skewer and allow it to soak overnight.
Store the cake covered in the refrigerator.
Before serving, cut the Portokalopita into pieces. Serve plain or with a scoop of ice cream.
See also how to prepare the traditional Greek Karidopita or the classic Greek Galaktoboureko pastry.
