Portokalopita

45 mins
Serves 16
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Directions

  1. 1Preheat the oven to 170 degrees Celsius fan. Juice the oranges and set aside.
  2. 2Preheat the oven to 170 degrees Celsius fan. Juice the oranges and set aside.
  3. 3Preheat the oven to 170 degrees Celsius fan. Juice the oranges and set aside.
  4. 4In 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.
  5. 5In 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.
  6. 6In 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.
  7. 7Add the shredded filo pastry to the wet ingredients, along with the baking powder and vanilla essence. Stir to combine.
  8. 8Add the shredded filo pastry to the wet ingredients, along with the baking powder and vanilla essence. Stir to combine.
  9. 9Add the shredded filo pastry to the wet ingredients, along with the baking powder and vanilla essence. Stir to combine.
  10. 10Pour the mixture into a pre-greased baking dish and bake for 45 minutes until the cake has solidified and become golden brown on top.
  11. 11Pour the mixture into a pre-greased baking dish and bake for 45 minutes until the cake has solidified and become golden brown on top.
  12. 12Pour the mixture into a pre-greased baking dish and bake for 45 minutes until the cake has solidified and become golden brown on top.
  13. 13In a saucepan, add the sugar, water and cinnamon stick and bring to a boil.
  14. 14In a saucepan, add the sugar, water and cinnamon stick and bring to a boil.
  15. 15In a saucepan, add the sugar, water and cinnamon stick and bring to a boil.
  16. 16Once the cake is cooked, carefully pour over the syrup and leave to cool before serving.
  17. 17Once the cake is cooked, carefully pour over the syrup and leave to cool before serving.
  18. 18Once the cake is cooked, carefully pour over the syrup and leave to cool before serving.

Ingredients

  • 2 orange juice
  • 2 orange juice
  • 2 orange juice
  • 2 orange zest
  • 2 orange zest
  • 2 orange zest
  • 200 g sugar
  • 200 g sugar
  • 200 g sugar
  • 225 ml oil
  • 225 ml oil
  • 225 ml oil
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 150 g 0% fat Greek yoghurt
  • 150 g 0% fat Greek yoghurt
  • 150 g 0% fat Greek yoghurt
  • 1 heaped tsp baking powder
  • 1 heaped tsp baking powder
  • 1 heaped tsp baking powder
  • 1 tsp vanilla essence
  • 1 tsp vanilla essence
  • 1 tsp vanilla essence
  • 300 g filo pastry
  • 300 g filo pastry
  • 300 g filo pastry
  • 2 cups sugar
  • 2 cups sugar
  • 2 cups sugar
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 cinnamon stick
  • 1 cinnamon stick
  • 1 cinnamon stick

Equipment

knifejuicerwhiskgraterbaking dishsaucepan