Imagine a dessert that combines the delicate crispness of phyllo pastry with the bright, zesty essence of fresh oranges - welcome to Portokalopita, a Greek culinary masterpiece that will transport your taste buds straight to the sun-drenched islands of Greece! This extraordinary pudding cake is not just a dessert; it's a symphony of textures and flavors that will make you fall in love with Mediterranean baking. Prepare to be amazed by a treat that's simultaneously crispy, creamy, and bursting with citrusy goodness that will leave your guests begging for the recipe!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Greek
Serves: 8 servings
Ingredients
- 6 sheets phyllo dough
- 1 cup sugar
- 1/2 cup unsalted butter, melted
- 2 cups orange juice
- 1 tablespoon orange zest
- 1 teaspoon baking powder
- 1 cup yogurt
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with a little melted butter or non-stick spray to prevent sticking.
- In a large mixing bowl, combine the sugar, melted butter, orange juice, orange zest, baking powder, and yogurt. Whisk together until the mixture is smooth and well combined.
- Take the phyllo dough sheets and carefully unroll them. Lay one sheet in the greased baking dish and brush it lightly with melted butter. Repeat this process, layering and brushing each sheet with butter, until you have used 3 sheets of phyllo.
- Pour half of the orange mixture over the layered phyllo in the baking dish, spreading it evenly.
- Continue layering with the remaining 3 sheets of phyllo dough, brushing each sheet with melted butter as you go. Once all sheets are layered, pour the remaining orange mixture over the top, ensuring it is evenly distributed.
- Using a sharp knife, gently score the top layer of phyllo into diamond or square shapes. This will help the cake to bake evenly and make it easier to cut after baking.
- Place the baking dish in the preheated oven and bake for about 45 minutes, or until the top is golden brown and crisp.
- Once baked, remove the Portokalopita from the oven and allow it to cool in the baking dish for at least 15 minutes.
- Before serving, dust the top with powdered sugar for a sweet finish. Cut into squares or diamonds along the scored lines and serve warm or at room temperature.
Tips
- • Use fresh, high-quality orange juice and zest for the most vibrant flavor • Be gentle when handling phyllo dough to prevent tearing • Brush each phyllo sheet generously but not soaked with melted butter • Score the top layer carefully to ensure even baking and beautiful presentation • Let the cake rest for at least 15 minutes after baking to absorb all the delicious syrup • Serve slightly warm for the most incredible taste and texture experience • Store any leftovers in the refrigerator and gently reheat before serving
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 50mg
