With oranges leading the list among the other fruits grown in Greece, it would be really awkward if Greek cuisine hadn't any orange desserts (and recipes in general). And when combined with filo pastry, another Greek staple, you get this out-of-this-world dessert you'll remember forever! Though it looks like some sort of a sponge cake, the name itself says it's actually an orange pie (portokal - orange and pita - pie), and a good one, if I may add! It's soft and fluffy, so moist even after a day or two, and so wonderfully aromatic you'll hardly resist not to eat another piece. There's no bad thing about this pie... Well, maybe one - you have to wait until it cools!
And let's wait no more for the recipe! Here's what you'll need...
for the pie:
for the syrup:
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- First, prepare the pie (i.e. the cake), as it has to be cold when soaked with the syrup.
Beat eggs and sugar until the mixture triples its volume and becomes pale yellow. Add yogurt and oil and combine, then stir in baking powder and orange zest. - Tear each filo sheet into irregular pieces, approx. 7-10 cm big. Stir them into the eggs mixture, few at a time, until completely soaked. Once you have added all of the filo pastry, pour the mixture into a lightly greased baking pan. The one I used is 25x25cm.
- Bake into a preheated oven at 200°C for approx. 30 minutes or until a toothpick inserted comes out clean. Set aside and let it cool completely. Then poke the cake with a fork or a knife. Try not to eat it now!
4. Once the cake has cooled, you can start preparing the syrup.
Put all four ingredients into a small pot and start heating it over high fire. When it starts boiling, reduce the fire to medium and let it simmer for 5 minutes, uncovered. 5. Pour the hot syrup over the cake, carefully and evenly as possible. Let it cool once again. |
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Enjoy and bon appétit!