Festive portokalopita
Portokalopita just got x10 better (as if that was even possible) with this festive edition made with an orange and cranberry syrup!
Ingredients
For the syrup
400g caster sugar
250ml water
1 cinnamon stick
1 orange peel
150g fresh cranberries
Juice of 1/2 orange
For the cake
Juice of 2 oranges
Zest of 2 oranges
200g sugar
200ml vegetable oil
2 large eggs
150g Greek yoghurt
1 heaped tsp baking powder
1 tsp vanilla extra
300g phyllo pastry, shredded into small bits, I recommend using Au Ble Dor
1 hour and 30 mins to prepare | Yields 15 slices
Method
In a saucepan, add the sugar, water, cinnamon stick, and orange peel, and bring to a boil. Once boiling, add the cranberries and cook for 4 minutes until they soften and the syrup turns red. At this point, stir through the orange juice and set the syrup aside to cool completely.
Juice the oranges and set aside. Preheat the oven to 170 degrees Celsius fan.
In a bowl, whisk together the sugar, oil and eggs until combined. Then pour the orange juice, add the orange zest and yoghurt, and whisk to combine once again.
Add the shredded filo pastry to the wet ingredients, along with the baking powder. Stir to combine.
Pour the mixture into a large pre-greased baking dish, and bake for 40-45 minutes until the cake has solidified and become golden brown on top.
Remove the cinammon stick and orange peel from the syrup and carefully pour over the cake as soon as it comes out of the oven. Leave to cool before serving.
Watch how to make it
