Portokalopita
Serves 1
Directions
- 1Start by putting the pastry sheets to dry, folded or crumpled and dried in a tray in the oven at 160° for approx. 20 min.
- 2Start by putting the pastry sheets to dry, folded or crumpled and dried in a tray in the oven at 160° for approx. 20 min.
- 3Start by putting the pastry sheets to dry, folded or crumpled and dried in a tray in the oven at 160° for approx. 20 min.
- 4In a bowl, mix the eggs with a pinch of salt and sugar for about 5 min. Continue mixing at the lowest speed, gradually adding the vanilla, baking powder, orange peel, oil and yogurt.
- 5In a bowl, mix the eggs with a pinch of salt and sugar for about 5 min. Continue mixing at the lowest speed, gradually adding the vanilla, baking powder, orange peel, oil and yogurt.
- 6In a bowl, mix the eggs with a pinch of salt and sugar for about 5 min. Continue mixing at the lowest speed, gradually adding the vanilla, baking powder, orange peel, oil and yogurt.
- 7Add the crushed pastry sheets to the composition.
- 8Add the crushed pastry sheets to the composition.
- 9Add the crushed pastry sheets to the composition.
- 10Choose a wider dish, portokalopita is not a tall cake. Grease the dish well with butter and then add the composition. Garnish with orange slices and bake in the oven for approx. 40-45 min at 180°C.
- 11Choose a wider dish, portokalopita is not a tall cake. Grease the dish well with butter and then add the composition. Garnish with orange slices and bake in the oven for approx. 40-45 min at 180°C.
- 12Choose a wider dish, portokalopita is not a tall cake. Grease the dish well with butter and then add the composition. Garnish with orange slices and bake in the oven for approx. 40-45 min at 180°C.
- 13Quickly prepare the syrup from freshly squeezed orange juice, sugar and cinnamon. Strain if fruit pulp remains for a clear syrup. Boil the syrup approx. 5 min and let it cool down quickly.
- 14Quickly prepare the syrup from freshly squeezed orange juice, sugar and cinnamon. Strain if fruit pulp remains for a clear syrup. Boil the syrup approx. 5 min and let it cool down quickly.
- 15Quickly prepare the syrup from freshly squeezed orange juice, sugar and cinnamon. Strain if fruit pulp remains for a clear syrup. Boil the syrup approx. 5 min and let it cool down quickly.
- 16After the cake has browned nicely, it is ready. Pierce it with a toothpick from place to place and gradually add the cold or lukewarm syrup. Wait until the syrup is completely absorbed and then it can be portioned.
- 17After the cake has browned nicely, it is ready. Pierce it with a toothpick from place to place and gradually add the cold or lukewarm syrup. Wait until the syrup is completely absorbed and then it can be portioned.
- 18After the cake has browned nicely, it is ready. Pierce it with a toothpick from place to place and gradually add the cold or lukewarm syrup. Wait until the syrup is completely absorbed and then it can be portioned.
Ingredients
- 1 pachet foi fine placinta
- 1 pachet foi fine placinta
- 1 pachet foi fine placinta
- 6 ouă
- 6 ouă
- 6 ouă
- praf sare
- praf sare
- praf sare
- 170 g zahar
- 170 g zahar
- 170 g zahar
- vanilie
- vanilie
- vanilie
- 1 lingurita praf de copt
- 1 lingurita praf de copt
- 1 lingurita praf de copt
- 2 coaja de portocale
- 2 coaja de portocale
- 2 coaja de portocale
- 180 ml ulei
- 180 ml ulei
- 180 ml ulei
- 350 g iaurt grecesc sau alt iaurt
- 350 g iaurt grecesc sau alt iaurt
- 350 g iaurt grecesc sau alt iaurt
- 500 ml suc de portocale
- 500 ml suc de portocale
- 500 ml suc de portocale
- 180 g zahar
- 180 g zahar
- 180 g zahar
- 1 baton scorțișoară sau putina scortisoara macinata
- 1 baton scorțișoară sau putina scortisoara macinata
- 1 baton scorțișoară sau putina scortisoara macinata
Tips
- If you don't have a cinnamon stick, you can replace it with ground cinnamon.
- It is said that it should be left in the refrigerator until the next day, but we savored it immediately.
- Can be enjoyed immediately, warm or cold, goes perfectly with a scoop of vanilla ice cream.