How to make
This cake is best with dry and crumbly crusts.
Therefore, two filo pastry sheets are left in the package, so that they do not dry out and the others are taken out and left for about half an hour at room temperature to dry and become crumbly.
The oven is heated to 360°F (180°C).
A 8x14″ (20x35 cm) tray is greased with oil and covered with the two filo pastry sheets in the package.
In a bowl, beat the eggs with the sugar, until a thick mixture is obtained. Add the oil, grated orange peel, vanilla, yogurt and baking powder.
The dried filo pastry sheets are crushed by hand and placed in the egg and milk mixture.
Mix well and pour the mixture into the baking pan. Arrange the sliced orange slices on top.
Bake the orange cake in the preheated oven for about 30 minutes or until it aquires a golden brown color.
While the cake is baking, boil the syrup from the water, juice and sugar.
All of the products are mixed in a suitable container, placed on the stove and boiled for 15 minutes.
The cooled cake is drizzled with the heated syrup and it is left to be absorbed and to completely.
To make it easier for the cake to absorb the syrup, pierce it with a fork or wooden skewer and leave it overnight.
This Greek cake is stored in a refrigerator covered with cling film.
Before serving, the syrup cake is cut into pieces.
The Portokalopita (Greek Orange Cake with Syrup) is served on its own or with a scoop of ice cream.
Enjoy!
