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Portokalopita

Portokalopita-Greece-National-Food

Portokalopita stands out as a remarkable example of Greek culinary artistry. This classic dessert, often referred to as Greek orange cake, encapsulates the essence of Greek flavors in a pleasing and fragrant delicacy. The distinctive amalgamation of components and meticulous crafting render it a celebrated national dish, garnering recognition on a global scale.

Portokalopita presents a harmonious fusion of vibrant flavors, subtle textures, and an essence of Greek heritage. The vibrant orange that infuses each morsel with its invigorating essence stands as the pinnacle of this gastronomic creation. The cake is crafted using freshly squeezed orange juice and zest, imparting a naturally vibrant aroma. The piquant fragrances of orange harmonize with the sumptuousness of butter, creating an exquisite equilibrium of flavors.

Portokalopita employs phyllo dough to attain its distinctive texture. Every morsel offers a delightful crispness derived from the delicate, layered flakiness. The phyllo dough is carefully constructed with layers of semolina, eggs, sugar, and fragrant spices such as cinnamon and cloves. This amalgamation yields a luxurious, custard-like filling that is simultaneously rich and satisfying.

The classic syrup drizzled over the freshly baked cake sets Portokalopita apart from other confections. The syrup presents a delightful amalgamation of sweetness and tanginess, crafted from honey, orange juice, and a selection of aromatic spices. As the syrup permeates the cake, it transforms into a delectably moist entity, enhancing the overall flavor complexity.

The dessert’s Hellenic heritage is evident in the appellation Portokalopita. “Portokali” translates to “orange” in the Greek language, whereas “pita” refers to a type of pastry or pie. This precisely encapsulates the dish’s core, merging the vibrant essence of oranges with ethereal layers of pastry. It is often presented as a delightful conclusion to a Greek meal or as an exquisite accompaniment to a cup of fragrant Greek coffee.

Indulging in Portokalopita during a visit to Greece or preparing it in the comfort of your own home offers a delightful taste of Greek cultural heritage. The interplay of vibrant aromas and diverse textures culminates in a remarkable and singular culinary experience. Thus, when you seek a dessert that embodies the essence of Greece, consider indulging in a slice of Portokalopita and embark on a delectable exploration of Greek culinary heritage.

Portokalopita
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Portokalopita

Recipe by Travel S HelperCourse: DessertCuisine: GreekDifficulty: Intermediate
Servings

12

servings
Prep time

30

minutes
Cooking time

45

minutes
Calories

300

kcal

Portokalopita is a Greek dessert that combines the zesty flavors of oranges with the flaky texture of phyllo pastry. Originating from the sun-drenched islands of Greece, this syrup-soaked cake is a unique and delicious treat. It uses shredded phyllo pastry instead of flour, resulting in a crispy and moist texture. Orange zest and juice infuse the cake, giving it a vibrant citrus flavor that the sweet syrup poured over it after baking perfectly balances. This dessert is popular in Greek households and tavernas, especially during the summer months when oranges are at their peak. To make Portokalopita, preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. Begin by preparing the phyllo pastry, then shred it into small pieces and let it dry out for 30 minutes. In a large bowl, whisk together the eggs, sugar, vegetable oil, orange juice, orange zest, and vanilla extract. Add the shredded phyllo to the wet ingredients, folding gently until all the phyllo is coated. Pour the mixture into the prepared baking pan and bake for about 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Ingredients

  • For the cake

  • 1 package (450g) phyllo pastry sheets

  • 4 large eggs

  • 1 cup (200g) granulated sugar

  • 1 cup (240ml) vegetable oil

  • 1 cup (240ml) freshly squeezed orange juice

  • Zest of 2 oranges

  • 1 tsp vanilla extract

  • 2 tsp baking powder

  • For the syrup

  • 1 cup (240ml) water

  • 1 cup (200g) granulated sugar

  • 1 cinnamon stick

  • 2 strips of orange peel

Directions

  • Preheat your oven to 350°F (175°C). Grease a 9x13 inch (23x33 cm) baking pan.
  • Begin by preparing the phyllo pastry. Remove it from the package and let it sit at room temperature for about 15 minutes. Then, using your hands, shred the phyllo into small pieces. Spread the shredded phyllo on a large baking sheet and let it dry out for about 30 minutes.
  • In a large bowl, whisk together the eggs and sugar until light and fluffy. Add the vegetable oil, orange juice, orange zest, and vanilla extract. Mix well.
  • Sprinkle the baking powder over the shredded phyllo and mix gently.
  • Gradually add the shredded phyllo to the wet ingredients, folding gently until all the phyllo is coated.
  • Pour the mixture into the prepared baking pan and smooth the top with a spatula.
  • Bake for about 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • While the cake is baking, prepare the syrup. In a small saucepan, combine the water, sugar, cinnamon stick, and orange peel. Bring to a boil, then reduce heat and simmer for about 5 minutes until slightly thickened. Remove from heat and let cool.
  • When the cake is done, remove it from the oven and immediately pour the cooled syrup evenly over the hot cake.
  • Allow the cake to cool completely at room temperature, giving it time to absorb the syrup.
  • Cut into squares and serve.

Notes

  • It’s crucial to let the shredded phyllo dry out before mixing it into the batter. This helps achieve the right texture in the final cake.
  • The cake will seem very moist right after adding the syrup, but it will set as it cools and the phyllo absorbs the liquid.
  • Portokalopita can be stored at room temperature for 2-3 days, covered with plastic wrap or in an airtight container.
  • For an extra touch of indulgence, serve with a scoop of vanilla ice cream or a dollop of Greek yogurt.
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