Imagine a dessert that breaks all the rules of traditional baking - where crispy phyllo meets custardy cake in a symphony of citrusy delight! Portokalopita is not just a cake; it's a culinary adventure that transforms simple ingredients into an extraordinary Greek masterpiece. With its golden-brown top, intense orange flavor, and unique texture that dances between crisp and creamy, this cake will transport you straight to the sun-drenched islands of Greece with every single bite.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Greek
Serves: 8-10 servings
Ingredients
- 1 package of phyllo dough
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 2 teaspoons grated orange zest
- 2 tablespoons freshly squeezed orange juice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray to prevent sticking.
- Tear the phyllo sheets into rough, uneven pieces, creating a rustic texture. Set aside while preparing the wet ingredients.
- In a large mixing bowl, whisk together eggs and sugar until light and fluffy, about 2-3 minutes using an electric mixer.
- Add melted butter, orange zest, and freshly squeezed orange juice to the egg mixture. Mix thoroughly until well combined.
- Sift baking powder and salt into the wet ingredients. Gently fold to incorporate, ensuring no dry spots remain.
- Gradually add the torn phyllo pieces to the batter, stirring gently to coat each piece evenly. The phyllo will absorb the liquid and break down slightly.
- Pour the mixture into the prepared baking pan, spreading it evenly with a spatula. The consistency will be somewhat wet and uneven.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pan for 10-15 minutes. The cake will settle and become more compact as it cools.
- Optional: While still warm, you can drizzle additional orange syrup over the top for extra moisture and flavor.
- Cut into squares and serve either warm or at room temperature. Best enjoyed on the day of baking.
Tips
- Use fresh phyllo dough for the best texture - avoid frozen or old sheets that might crack easily.
- Don't be afraid of the rustic tear technique - uneven pieces create a more interesting texture.
- Zest your oranges carefully to avoid the bitter white pith underneath.
- Ensure your eggs are at room temperature for better mixing and volume.
- When folding phyllo into the batter, be gentle to maintain some of the sheet's structure.
- For an extra luxurious touch, serve with a dollop of Greek yogurt or vanilla ice cream.
- The cake is most delicious when served the same day it's baked, so time your preparation accordingly.
- If the top browns too quickly, cover loosely with aluminum foil to prevent burning.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
