Portokalopita

Ingredients

Syrup

• 2 1/4 cups water
• 2 1/4 cups sugar
• 1/3 cups orange juice
• 1/2 lemon juice
• 1 cinnamon stick
• 1/4 tsp orange blossom water
• 1/8 tsp salt

Cake

• 450 g phyllo sheets
• 4 eggs
• 3/4 cups sugar
• 3 orange zest
• 1 cups plain greek yogurt
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cups olive oil
• 1/2 cups orange juice
• butter or olive oil (for greasing pan)

Instructions

1. In a saucepan combine water, sugar, orange juice, lemon juice (if using), cinnamon stick, orange blossom water (or rose water), and salt. Bring to a boil, then simmer uncovered for 15 minutes. Remove from heat and let cool.
2. Preheat oven to 250 °F (120 °C). Grease a baking pan with butter or olive oil. Layer phyllo sheets in the pan, brushing each sheet with a little olive oil, and bake for 10 minutes. Flip the pan, bake another 10‑15 minutes until the phyllo is dry and lightly golden. Remove and let cool; break the baked phyllo into pieces.
3. In a large bowl whisk eggs with sugar and orange zest for 3‑4 minutes until pale. Stir in yogurt, vanilla, baking powder, baking soda, salt, olive oil, orange juice, and the crushed baked phyllo. Mix until just combined.
4. Pour the batter into the greased pan and bake at 350 °F (175 °C) for 50‑60 minutes, or until a toothpick inserted in the center comes out clean.
5. While the cake is still warm, poke it all over with a skewer and pour the cooled syrup evenly over the top. Allow the cake to cool completely so the syrup is fully absorbed before slicing.