Greek · Dessert
Greek Orange Yogurt Filo Cake
Portokalopita
Greek orange filo cake from the Peloponnese, torn filo pastry baked into a moist yogurt and orange batter and soaked in bright citrus syrup.
$
20 minsPrep
45 minsCook
2 hrsTotal
EasyLevel
Nutrition per serving
428Calories
6gProtein
22gFat
52gCarbs
48gSugar
0gFiber
85mgSodium
93mgChol
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Instructions
1
Prep
Air-dry 5 filo sheets on the worktop 2 hours until brittle and snap when bent. Whisk Greek yogurt, eggs, 80g sugar, sunflower oil, 2 tsp orange zest, 2 tbsp orange juice, baking powder, and vanilla until smooth. Tear dried filo into rough 3cm pieces into a large bowl.
2
Simmer
Combine 120g sugar, 150ml water, 1 tsp orange zest, 80ml orange juice, and cinnamon stick in a pan. Simmer over medium heat 8 minutes until slightly thickened. Keep warm.
3
Bake 1
Preheat oven to 170°C. Grease an 18cm round baking dish. Pour yogurt mixture over torn filo, toss gently 1 minute until evenly coated and shreds begin to collapse. Tip into dish, press gently, leaving top textured.
4
Bake 2
Bake over medium heat 40 to 45 minutes until deep golden, risen, and a skewer comes out clean. Remove from oven. Fish out cinnamon stick from warm syrup.
5
Rest
Pierce hot cake all over with a skewer. Pour warm syrup slowly and evenly over — it will hiss and soak in. Leave to absorb 1 hour at room temperature until fully saturated.
6
Plate
Cut cake into 6 squares. Arrange 3 squares per person on plates with a dollop of extra Greek yogurt alongside. Serve at room temperature.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5 sheets filo pastry
- 120g (4.2 oz) full-fat Greek yogurt
- 2 large eggs
- 160g (5.6 oz) caster sugar
- 160ml (2/3 cup) sunflower oil
- 3 tsp orange zest
- 2 tbsp freshly squeezed orange juice
- 0.5 tsp baking powder
- 0.5 tsp vanilla extract
- 150ml (2/3 cup) water
- 1 cinnamon stick