![]() In a medium pot filled with water boil the 2 oranges for 1 hour.When the syrup comes to a boil, remove from the heat, add the orange juice and set aside to cool.In a medium pot, place sugar, water, cinnamon stick, emptied vanilla pods and transfer over medium heat.Cinnamon stick: Another much loved spice in Greek cuisine and my personal favourite.Squeeze the juice from the 3 oranges that were zested (I got 175g juice) and then top up with shop bought or more fresh juice. Orange juice: Fresh orange juice is really best for the syrup for maximum flavour.Medium eggs: 3 medium eggs will work as another binding ingredient and make the batter fluffy.Use the seeds for the inside of the cake and the emptied pods for the syrup. Vanilla pod: Vanilla and orange is truly a match made in heaven. ![]() Cornstarch: As the batter itself is quite runny, cornstarch will help with ‘thickening’ the cake while baking.Baking soda: Together with the baking powder, baking soda will neutralize the acid (orange) in the recipe and lift the batter.Baking powder: Baking powder will help your cake rise slightly and create fluffiness.Full fat milk: Always use full fat milk for any baked goods as the fat plays a very important role and acts as a tenderizer and moisturiser.Extra virgin olive oil: An absolute classic in Greek cuisine and another healthy and flavoursome alternative to butter.Rapeseed oil: By using rapeseed oil instead of butter the saturated fat can be reduced by up to 60%.Caster sugar: There is not much sugar going into the actual batter as most of it will be added into the orange syrup.The juice from the oranges that have been zested can be used for the syrup. Zest from 3 oranges: Zest from 3 oranges will be added to the recipe to enhance the flavour even more.Boil them for 1 hour or until they are soft enough to be pureed. Whole oranges: I decided to incorporate two whole oranges (juices and all!) in the cake to achieve the ultimate orange flavour.The phyllo needs to be completely dry before it is added to the cake batter. Phyllo pastry: As this cake doesn’t contain any flour, phyllo will give the structure that this batter needs.With so much orange going into this cake you will definitely get your recommended daily intake of vitamin C! Why? Because we will dry it out, smash it to bits and add to our batter! The gorgeous cake will be finished off with orange and cinnamon syrup to ensure that it stays moist. ![]() Portokalopita is a deliciously different cake and a must try for anyone that is scared of phyllo drying out too much. Portokali means orange in Greek and while is not really a pie the addition of phyllo gives it its name. As far as desserts go this is a weird one and one you have probably never come across before unless you are well…Greek! Portokalopita is undoubtedly one of my favourite Greek desserts so I knew that it should definitely have a place in my blog.
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