Portokalopita by @ravneeteats

1h18

12 servings

🫓

540 g

Filo pastry

🥚

3 eggs

Eggs

🍬

130 g

Caster sugar

🥛

200 ml

Double cream

🍊

3 oranges + 1

Orange zest

🧃

120 ml + 4

Orange juice

🫙

7.5 g

Bicarbonate of soda

🫙

4 g

Baking powder

🧈

130 g

Unsalted butter

🍬

150 g

Sugar

🪵

1

Cinnamon stick

  1. Crumble
    • filo pastry

    Dry the filo pastry in a low oven until completely crisp, then cool it and crumble it into small pieces.

  2. Preheat

    Preheat the oven to 195°C, or 175°C fan, and line the 20 cm round cake tin with parchment paper.

  3. Whisk
    • eggs
    • double cream
    • caster sugar

    Whisk the 3 eggs, 200 ml double cream, 125 g caster sugar, zest of 3 oranges, bicarbonate of soda, and baking powder until smooth.

  4. Whisk
    • unsalted butter
    • Orange zest

    Gradually whisk the 125 g melted unsalted butter into the orange batter until fully incorporated.

  5. Stir
    • orange juice
    • filo pastry

    Stir the juice of 2 oranges into the batter, then fold in all the crumbled crisp filo pastry.

  6. Pour

    Pour the batter into the lined cake tin and level the surface with the rubber spatula.

  7. Bake

    Bake the cake for 45 to 50 minutes until deeply golden and set in the centre.

  8. Combine
    • sugar
    • orange juice for syrup
    • Orange zest

    Combine 150 g sugar, juice of 4 oranges, zest of 1 orange, and 1 cinnamon stick in the small saucepan.

  9. Simmer
    • sugar
    • orange juice for syrup

    Bring the syrup mixture to a boil, then simmer until slightly reduced and the sugar has dissolved.

  10. Pour
    • sugar
    • orange juice for syrup

    Pour the warm orange syrup evenly over the hot baked cake and leave it to soak until absorbed.

  11. Serve

    Serve the portokalopita warm, or chill it overnight for a softer and more custardy texture.

Portokalopita by @ravneeteats

1h18

12 servings

🫓

540 g

Filo pastry

🥚

3 eggs

Eggs

🍬

130 g

Caster sugar

🥛

200 ml

Double cream

🍊

3 oranges + 1

Orange zest

🧃

120 ml + 4

Orange juice

🫙

7.5 g

Bicarbonate of soda

🫙

4 g

Baking powder

🧈

130 g

Unsalted butter

🍬

150 g

Sugar

🪵

1

Cinnamon stick

Preparation Steps

  1. Step 1/11

    Dry the filo pastry in a low oven until completely crisp, then cool it and crumble it into small pieces.

    🫓filo pastry
    📜parchment paper

  2. Step 2/11

    Preheat the oven to 195°C, or 175°C fan, and line the 20 cm round cake tin with parchment paper.

    🍰20 cm round cake tin
    📜parchment paper

  3. Step 3/11

    Whisk the 3 eggs, 200 ml double cream, 125 g caster sugar, zest of 3 oranges, bicarbonate of soda, and baking powder until smooth.

    🥚eggs
    🥛double cream
    🍬caster sugar
    🍊orange zest
    🫙bicarbonate of soda
    🫙baking powder
    🥣large mixing bowl
    🥄whisk
    🍋citrus zester

  4. Step 4/11

    Gradually whisk the 125 g melted unsalted butter into the orange batter until fully incorporated.

    🧈unsalted butter
    🥣large mixing bowl
    🥄whisk

  5. Step 5/11

    Stir the juice of 2 oranges into the batter, then fold in all the crumbled crisp filo pastry.

    🧃orange juice
    🫓filo pastry
    🥣large mixing bowl
    🥄rubber spatula
    🍋citrus juicer

  6. Step 6/11

    Pour the batter into the lined cake tin and level the surface with the rubber spatula.

    🍰20 cm round cake tin
    🥄rubber spatula

  7. Step 7/11

    Bake the cake for 45 to 50 minutes until deeply golden and set in the centre.

    🍰20 cm round cake tin

  8. Step 8/11

    Combine 150 g sugar, juice of 4 oranges, zest of 1 orange, and 1 cinnamon stick in the small saucepan.

    🍬sugar
    🍯orange juice for syrup
    🍯orange zest for syrup
    🪵cinnamon stick
    🍲small saucepan
    🍋citrus zester
    🍋citrus juicer

  9. Step 9/11

    Bring the syrup mixture to a boil, then simmer until slightly reduced and the sugar has dissolved.

    🍬sugar
    🍯orange juice for syrup
    🍯orange zest for syrup
    🪵cinnamon stick
    🍲small saucepan

  10. Step 10/11

    Pour the warm orange syrup evenly over the hot baked cake and leave it to soak until absorbed.

    🍬sugar
    🍯orange juice for syrup
    🍯orange zest for syrup
    🪵cinnamon stick
    🍰20 cm round cake tin
    🍲small saucepan

  11. Step 11/11

    Serve the portokalopita warm, or chill it overnight for a softer and more custardy texture.

    🍰20 cm round cake tin

Composition

Ingredients

Types

Grains, Pastry, Eggs, Sweeteners, Dairy, Fruit, Leavening Agents, Fats, Herbs and Spices

Ingredients

Filo pastry, Eggs, Caster sugar, Double cream, Orange zest, Orange juice, Bicarbonate of soda, Baking powder, Unsalted butter, Sugar, Cinnamon stick

Notes

Filo pastry (2 x 270g packs, dried out in a low oven until crisp or air dried), Orange zest (zest of 3 oranges, zest of 1 orange, for the syrup), Orange juice (juice of 2 oranges, juice of 4 oranges, for the syrup), Unsalted butter (melted), Sugar (for the syrup), Cinnamon stick (for the syrup)

Allergens

Gluten, Eggs, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

570 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 77g, Sugars: 48g, Fat: 26g, Saturated fat: 15g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 132mg, Potassium: 260mg, Iron: 1.6mg, Sodium: 330mg

Vitamins

Vitamin C: 39mg, Vitamin A: 270µg, Vitamin D: 1.1µg

Preparation

Time Information

Preparation

30 minutes

Cooking

48 minutes

Overall

1 hour 18 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

20 cm round cake tin, large mixing bowl, whisk, rubber spatula, small saucepan, citrus zester, citrus juicer, measuring jug, parchment paper

Appliances

Oven, Stove

Type

Type

Type Of Dish

Dessert

Occasions

Afternoon tea, Celebration, Holiday, Dinner party

Origin

Source

Platform

instagram

Original Creator

@ravneeteats

Origin

Cuisine

Greek, Mediterranean

Geographic

Greece, Mediterranean

Various

Aspect

Texture

Custardy, Soft, Moist, Syrupy, Tender

Flavors

Orange, Citrusy, Sweet, Buttery, Creamy, Cinnamon

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Keep covered,Store in a cool, dry place), fridge : 4 days (Store in an airtight container,Keep chilled because the cake contains eggs and double cream), freezer : 2 months (Wrap individual slices tightly,Freeze in an airtight container,Thaw overnight in the fridge)