About this recipe: Portokalopita is a deliciously different cake, and a must-try for anyone who is afraid of filo. Why? Because here the filo is shredded to bits - the messier the better! The gorgeous orange and cinnamon syrup ensures this cake stays beautifully moist.
Ensure that you get the wet mixture evenly distributed throughout the filo sheets; if you don't, you may end up with some doughy spots throughout the cake. To make this easier to avoid, be sure to dry the shredded filo sufficiently before adding the wet mixture.
When pouring the syrup over the cake, ensure you pour cool syrup over the hot cake (not hot syrup over hot cake). You can use a ladle to slowly pour it over, letting it soak in between each pour.
Hi lindi611, I'd be happy to give you the US measures. Here you go: 1 lb filo pastry, defrosted if frozen; 3 oranges; 5 eggs; 1 cup plain Greek yoghurt; 3/4 cup extra virgin olive oil; 1/2 cup sugar; 1 tablespoon baking powder. Syrup: 2 cups sugar; 1 1/2 cups water; 1 orange, juiced; 1 teaspoon ground cinnamon - 18 Jun 2014
This is just perfect! It tastes amazing and the recipe is great. I made it with only 400 g of filo, because the packages here are like this, and it turned out great. - 25 Jan 2016
Fabulous! I added 75 ml honey to the syrup, but other than that followed the recipe. My 4 year old enjoyed shredding the filo. - 25 Aug 2013