Greek Orange Phyllo Cake (Portokalopita) | Olive & Mango

Step 1

Boil orangesMake the syrupShred the thawed and dried out phyllo pastry doughPlace boiled oranges into food processor/blender along with the sugar and olive oil and blend until paste like.Add remaining ingredients except the phyllo into food processor and process until combinedCombine the wet ingredients with the shredded phyllo in a large bowl folding gently until combinedPour cake batter into prepared baking pan and bakeOnce out of the oven ladle syrup over cake evenly and let rest at least 30 minutes before slicing.

Step 2

Prepare PHYLLO: Remove thawed phyllo from the package and place it on one large baking sheet or 2 medium ones lined with parchment paper. Break it up or tear into pieces and spread it around evenly on the baking sheet. Leave it to dry completely 1-2 hours or overnight or place in the oven and bake/dehydrate for approx 1 hour at 150-200°F, shaking the pan to redistribute the phyllo a few times. Once dry or dehydrated (allow to cool if you baked it) then use your hands to break it up into small piecesPrepare the SYRUP: Place the sugar, cinnamon stick if using and water in the pot and bring to a boil. Once it comes up to a boil remove from heat and stir to make sure the sugar is completely dissolved, stir in juice from the 3 oranges and set aside to cool completely.Prepare ORANGES: While the phyllo is drying place two organic oranges in a small saucepan and cover with cold water. Bring to boil and then lower the heat and simmer the oranges for 1 hour. Drain and once cool enough to handle cut in half, remove seeds from them, then place them in a food processor or blender. (see note about boiling oranges in recipe notes)Preheat your oven to 320°F and lightly grease a 9x13 inch pan or two 9 inch cake pansAlong with the oranges, add the olive oil, zest and the sugar and process/blend them together into a smooth paste. Then add the eggs, yoghurt and vanilla, baking powder and soda into the processor and process until fully combined. Transfer mixture to a large mixing bowl.Fold in the phyllo shreds/crumbles to the remaining wet ingredients a little at a time until fully incorporated but not over mixing. Then pour into the prepared pan and if you wanted to add some thinly sliced oranges decoratively over the top of batter now is the time then place in a preheated oven and bake until golden and set approx 40-45 minutes for 9x13 pan or until toothpick tester comes out clean. If using two 9 inch pans check doneness at 30-35 minutesOnce done remove from oven and immediately ladle the cool syrup gently over the warm or hot cake. Let it rest for 30 minutes and then slice and serve.