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Portokalopita – Bernard’s Kitchen

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Here’s a Greek cake full of sunshine and flavour! Its main ingredients are orange and phyllo dough, which must be left to dry an hour before in order to cut it into pieces. It is very easy to make, and has an amazing texture thanks to the filo pastry and the traditional addition of syrup infused with the aroma of orange. It’s obviously a fairly rich cake, but it’s so good, especially the occasional! I can only recommend that you take the time to squeeze the oranges to get their fresh juice, the dessert will only be better.

Recipe for a side cake 20 cm:

  • 300 g phyllo dough
  • 200 grams of oil
  • 170 grams of sugar
  • 140g plain yogurt
  • 3 small eggs
  • 200 gm orange juice
  • Unwaxed orange flavor
  • 1 teaspoon baking powder

To prepare the drink:

  • 240 grams of sugar
  • 250 ml of water
  • orange flavor
  • a piece of cinnamon

First prepare the phyllo dough one hour in advance. Separate each sheet from 300g of dough and place it in the open air to dry.

I separate them and they will dry naturally very quickly.

Meanwhile, put the oil, sugar, natural yogurt, eggs and orange juice in a bowl.

Add a nice big orange flavor.

When the dough is dry, cut it into pieces in a bowl or shred it if there are still soft bits left.

Add the mixture little by little, mixing each time. Don’t put it on suddenly or you’ll get a bubble!

Finally add the baking powder.

Pour into a square tray lined with parchment paper, then cook for 40 minutes in a preheated oven at 175°C using rotating heat.

Meanwhile, the syrup is prepared by putting all the ingredients in a saucepan.

Bring the mixture to a boil and cook for 7 minutes over moderate heat.

When the cake is cooked, the syrup is poured over the entire surface.

The cake will drink it all!

Leave to cool before slicing nicely!

Portocalopita

Preparation time 10 minute

cooking time 40 minute

Ingredients

To prepare the 20 cm side cake dough:

  • 300 grams phyllo pastries
  • 200 grams oil
  • 170 grams Sugar
  • 140 grams Yogurt
  • 3 egg
  • 200 grams Orange juice
  • 1 appetite orange not treated
  • 1 against. coffee chemical yeast

concentrated syrup

  • 240 grams Sugar
  • 250 Ml Water
  • 1 appetite unprocessed oranges
  • 1 cinnamon stick

instructions

  • First prepare the phyllo dough one hour in advance. Separate each sheet from 300g of dough and place it in the open air to dry.

  • Meanwhile, put the oil, sugar, natural yogurt, eggs and orange juice in a bowl.

  • Add a nice big orange flavor.

  • When the dough is dry, cut it into pieces in a bowl or shred it if there are still soft bits left.

  • Add the mixture little by little, mixing each time. Don’t put it on suddenly or you’ll get a bubble!

  • Finally add the baking powder.

  • Pour into a square tray lined with parchment paper, then cook for 40 minutes in a preheated oven at 175°C using rotating heat.

  • Meanwhile, the syrup is prepared by putting all the ingredients in a saucepan.

  • Bring the mixture to a boil and cook for 7 minutes over moderate heat.

  • When the cake is cooked, the syrup is poured over the entire surface. The cake will drink it all.

  • Leave to cool before slicing nicely!





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