The name Portokalopita is a compound Greek word formed from the roots “portokáli”, meaning orange, and “pita”, which refers to a cake, as this delicious Greek dessert is made from crushed pie sheets.
This Greek cake is said to have originated as a way of using leftover pie sheets left over from traditional Greek pie making such as cheese pie and spinach pie.
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Most of the ingredients in this traditional Greek orange cake are fairly common and chances are you already have them. In the kitchen. The main ingredients that make the difference in this recipe are: Yogurt follows a 10% variation so that the mixture comes out thick.
- 1 package thin pie sheet (400 g)
- 4 eggs
- 300 G GREECE YOGURT (10% FAT)
- grated rind of 1 unprocessed orange
- juice from 2 medium oranges
- 1 unprocessed orange, for decoration
Orange: Take a large, ripe orange so you get a lot of flavor and juice from it. You can also add some store-bought orange juice to the mix if your oranges don’t have much juice in them.
So how do you prepare the traditional Greek Portokalopita pie? First, make sure the pie sheet is completely dry. When preparing the orange syrup cake, the first thing to do is to take the sheet out, slightly crimp it with your hands and place it on the table and let it sit for about 20 minutes until it is completely dry.
To prepare Greek Orange Pie, start by making the syrup. Boil water, sugar, orange zest and a cinnamon stick to a boil. Simmer for 5-10 minutes, until the sugar is completely dissolved and the syrup thickens. Let cool before use, notes clickpoftabuna.ro.
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Meanwhile, prepare the orange cake mixture. In a large bowl, combine the vegetable oil, sugar, and eggs and mix until smooth.
Take orange peel, yogurt, orange juice, and vanilla extract. Mix all ingredients in a medium bowl with a whisk. Add a small amount of baking powder before adding to avoid lumps.
Tear the pan into small pieces with your hands. Add carefully to the preparation when mixing.
Take a cake tray approx. Grease the bottom and sides 20x30cm, then add the dough. Bake for 40-50 minutes until golden brown. Check if the dough is cooked by inserting a knife; if the knife comes out clean, the orange Greek pie is ready.
At the end, slowly pour the cold syrup over the hot cake. Allow each tablespoon of syrup to be absorbed before adding another.
Allow the syrup to soak into the batter before cooling. This Greek Orange Cake is best served cold, not hot, so it doesn’t break when cut and served.
These Greek cookies need to be refrigerated for a while for the syrup to settle to the bottom of the cake, so it’s best to make them the day before serving.
This orange syrup cake can be served cold or reheated in the microwave. To reheat, serve a piece on a plate and microwave for 30 seconds.
You can store cakes in the refrigerator for up to 5 days.
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