Greek Orange Phyllo Cake (Portokalopita)

Instructions

1. Step 1

   Combine the syrup portion of the orange juice and sugar with the syrup portion of the orange zest and the cinnamon stick in a saucepan. Bring to a gentle boil over medium heat, then cook over low heat for 12 minutes.

   Timer: 12 min (fixed)

   Ingredients used: 1.0 piece Cinnamon Stick, 150.0 gr Granulated Sugar, 400.0 ml Orange Juice, 6.0 gr Orange Zest

   Cookware: saucepan

2. Step 2

   Remove the cinnamon stick and let the syrup cool to room temperature.

   Timer: 30 min (fixed)

   Cookware: saucepan

3. Step 3

   Heat the oven to 120°C. Spread the phyllo sheets loosely across baking sheets and bake until completely dry and brittle, turning and rearranging them halfway through.

   Timer: 30 min (fixed)

   Cookware: baking sheet, oven

4. Step 4

   Remove the dried phyllo and increase the oven temperature to 180°C. Brush the baking dish with the greasing portion of the melted butter.

   Ingredients used: 10.0 gr Butter

   Cookware: baking dish, oven, pastry brush

5. Step 5

   Whisk the eggs with the batter portion of the sugar and orange zest until slightly thickened. Whisk in the cream, batter portion of the orange juice, remaining melted butter, baking powder, and baking soda until smooth.

   Timer: 4 min (fixed)

   Ingredients used: 6.0 gr Baking Powder, 3.0 gr Baking Soda, 90.0 gr Butter, 3.0 piece Egg, 150.0 gr Granulated Sugar, 150.0 ml Heavy Cream, 200.0 ml Orange Juice, 6.0 gr Orange Zest

   Cookware: mixing bowl, whisk

6. Step 6

   Crumble 19 of the dried phyllo sheets into the batter in several additions, folding gently after each addition so the pieces are evenly coated.

   Timer: 5 min (fixed)

   Ingredients used: 19.0 piece Phyllo Dough

   Cookware: mixing bowl

7. Step 7

   Spread the mixture evenly in the prepared baking dish. Crumble the remaining dried phyllo sheet over the surface.

   Ingredients used: 1.0 piece Phyllo Dough

   Cookware: baking dish, mixing bowl

8. Step 8

   Bake at 180°C until deeply golden, set in the center, and at least 74°C internally.

   Timer: 40 min (fixed)

   Cookware: baking dish, oven, wire rack

9. Step 9

   Set the hot cake on a wire rack and slowly pour the cooled orange syrup evenly over it. Let the cake stand until the syrup is absorbed and the dish is no longer piping hot.

   Timer: 30 min (fixed)

   Cookware: baking dish, saucepan, wire rack

10. Step 10

    Cover the cake and refrigerate it before slicing and serving.

    Timer: 120 min (fixed)

    Cookware: baking dish