Portokalopita

Instructions

1. Step 1

   Heat the oven to 120°C. Spread the torn phyllo loosely over the baking sheet and bake until dry and crisp, turning it every 10 minutes.

   Timer: 30 min (fixed)

   Ingredients used: 450.0 gr Phyllo Pastry

   Cookware: baking sheet

2. Step 2

   Finely zest the oranges into the small bowl. Squeeze their juice into the saucepan, then add 1 ½ cup (300 gr) sugar, the water, and cinnamon stick.

   Ingredients used: 1.0 piece Cinnamon, 300.0 gr Granulated Sugar, 3.0 piece Orange, 300.0 ml Water

   Cookware: citrus juicer, Fine grater, saucepan, small bowl

3. Step 3

   Bring the syrup to a boil over medium heat, stirring until the sugar dissolves. Reduce to low heat and simmer gently.

   Timer: 8 min (fixed)

   Cookware: saucepan

4. Step 4

   Remove the syrup from the heat, discard the cinnamon stick, and leave the syrup to cool to room temperature.

   Timer: 30 min (fixed)

   Cookware: saucepan

5. Step 5

   Increase the oven temperature to 175°C. Brush the baking dish with 2 tsp (10 ml) vegetable oil.

   Ingredients used: 10.0 ml Vegetable Oil

   Cookware: baking dish

6. Step 6

   Whisk the eggs with the remaining 1 cup (200 gr) sugar in the mixing bowl until pale and slightly thickened.

   Timer: 3 min (fixed)

   Ingredients used: 4.0 piece Egg, 200.0 gr Granulated Sugar

   Cookware: mixing bowl, whisk

7. Step 7

   Whisk in the yogurt, remaining ¾ cup (170 ml) vegetable oil, vanilla extract, baking powder, and reserved orange zest until smooth.

   Ingredients used: 12.0 gr Baking Powder, 250.0 gr Plain Greek Yogurt, 5.0 ml Vanilla Extract, 170.0 ml Vegetable Oil

   Cookware: mixing bowl, whisk

8. Step 8

   Fold the cooled phyllo into the batter in several additions, separating any clumps as you work.

   Cookware: mixing bowl, spatula

9. Step 9

   Spread the mixture evenly in the prepared baking dish. Bake at 175°C until deeply golden, set in the center, and at least 74°C internally.

   Timer: 45 min (fixed)

   Cookware: baking dish

10. Step 10

    Place the hot cake on the wire rack and slowly pour the cooled syrup over the entire surface, pausing to let it soak in.

    Cookware: baking dish, saucepan, wire rack

11. Step 11

    Leave the cake undisturbed until the syrup is absorbed, then cut it into 12 portions and serve at room temperature.

    Timer: 60 min (fixed)

    Cookware: baking dish, wire rack