Upgraded Grapefruit Portokalopita
Try this refreshing twist on the classic Portokalopita with a zesty grapefruit upgrade! This Greek syrup-soaked filo cake is bursting with citrus flavour, perfectly sweet, and incredibly moist 🍊🍰✨
If you like my original Portokalopita recipe, you’re going to love this even more!
Ingredients
Juice of 2 grapefruits
1 tsp grapefruit zest
200g sugar
200ml oil
2 large eggs
150g 0% fat Greek yoghurt
1 heaped tsp baking powder
1 tsp vanilla extra
300g filo pastry, shredded into small bits
For the syrup2 cups sugar
1 cup water
1 cinnamon stick
A few slices of grate fruit peel
1 hour 15 mins to prepare and bake | Serves 25 pieces
Method
In a saucepan, add the sugar, water, cinnamon stick, and some grapefruit peel, and bring to a boil.
Juice the grapefruits 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 grapefruit juice, and add the grapefruit zest, yoghurt, and whisk to combine once again.
Add the shredded filo pastry to the wet ingredients, along with the baking powder and vanilla essence. Stir to combine.
Pour the mixture into a pre-greased baking dish (I used a square one), and bake for 40 minutes or until the cake has solidified and become golden brown on top.
Once the cake is out of the oven, carefully pour over the syrup (I recommend doing this in increments to allow the syrup to absorb) and leave to cool before serving.
