Portokalópita

Ingredients

  • 270 g filo pastry
  • 4 organic clementines
  • 200 g of Greek yogurt
  • 170 g of sunflower oil + a little for the mold
  • 160 g of sugar
  • 4 eggs
  • 1 sachet of baking powder

For the syrup

  • 5 organic clementines preferably
  • 350 g of water
  • 230 g of sugar
  • 1/2 teaspoon powdered cinnamon

Preparation

  1. Take the filo pastry sheets out of their bag and leave them in the open air so that they dry out and become brittle.

  2. Prepare the syrup: grate the zest of 2 clementines and squeeze their juice. Cut the other 3 clementines into slices. Mix the water, sugar, clementine juice, cinnamon, zest and clementine slices and cook for 10 minutes. Reserve.

  3. Preheat the oven to 175°C (th. 5-6).

  4. Zest 3 clementines and squeeze the juice from 4. Mix the yogurt, oil, sugar, eggs, clementine juice, zest and yeast. Break the filo sheets into small pieces and add them to the dough.

  5. Pour it into an oiled mold.

  6. Collect the clementine slices in the syrup and distribute them over the cake. Bake it for around 40 minutes – turn it halfway through cooking.

  7. When it comes out of the oven, pour a little syrup over the cake. Repeat the operation approximately every 15 minutes, until the syrup runs out.

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