Hi from Cyprus! I traveled from California all the way to Cyprus to help plan a taverna menu. ( I might be a bit crazy in some ways.)
Yes I was in Cyprus helping a friend with his new taverna adventures. While we have been testing recipes for his taverna I decided to share a super delicious orange phyllo cake recipe! I hope you enjoy this yummy Greek dessert.**Don’t forget to tag us on social media when sharing Kouzounas Kitchen recipe pics!! Use #kouzounaskitchengreekfood to share the love. 😘😘
Portokalopita~ Greek Orange Cake Recipe
1 package of phyllo thawed at room temperature
3 oranges, reserve juice and zest
5 eggs at room temperature
1 container of plain Greek yogurt (I prefer Fage)
¾ cup of olive oil (divide into 2 parts)
½ cup of organic sugar
1 tablespoon of baking powder
1 teaspoon of vanilla powder
2 cups of organic sugar
1 ½ cups of water
2 teaspoons of ground cinnamon
1 orange, reserve juice
1 tablespoon of brandy
Prepare the syrup. Add the syrup ingredients into a medium size pot over medium heat. Cook for about 10 minutes until syrup is slightly thicker in consistency. Remove from heat and set aside.
Preheat oven to 350 degrees or 175 celsius.
Prepare the phyllo dough. Tear each phyllo sheet into pieces and add to a lightly greased baking pan.
In a big bowl whisk together the orange juice, zest, eggs, yogurt, olive oil, sugar, vanilla, and baking powder together. Whisk for about 2 minutes or until combined. Gently pour the mixture over the phyllo pieces and making sure to evenly distribute.
Place cake in the oven for 45 minutes or until set. Remove from the oven and immediately pour the syrup over the top of the cake. Set cake aside for about 2 hours or until syrup has soaked into cake. Garnish the cake with fresh orange slices and a dash of cinnamon powder.
This cake will be good covered in refrigerator up to 3 days.