Remember a well dried and a well soaked phyllo is the key for a successful Portokalopita!
450 gr phyllo dough
(dried and cut into pieces)
Syrup
500 gr sugar
765 gr water
Zest of 1 orange
Custard
265 gr corn oil
285 gr sugar
4 large eggs
20 gr baking powder
Zest of 1 orange
200 gr Greek yogurt
1 teaspoon vanilla extract
Preparing the phyllo
This part of the recipe takes a little time.
Separate the sheets of dough, place them on a large surface and let them dry for an hour or two.
If the phyllo does not dry well, there will be lumps in the cake once the custard is added.
Preparing the syrup
In a saucepan add the sugar, water and orange zest. Bring to a boil, cooking 5 minutes from the point that the syrup starts to boil.
Remove the syrup from the heat and let it cool.
Preparing the cake
Preheat the oven to 350˚f or 175˚C.
In a large bowl whisk the corn oil and the sugar until well mixed.
Add the eggs, baking powder and the zest. Continue to whisk.
Add the yogurt, and the vanilla mixing until a smooth and a creamy mixture appears.
Cut the phyllo into pieces a little at a time, but mix a few pieces in slowly before adding another bunch. It is important when mixing the phyllo with the custard, the pieces are slowly mixed.
Let the mixture rest for about 15 minutes so the phyllo continues to soak before pouring it into the baking pan.
Pour the mixture into the greased baking pan. Bake for 35—40 minutes.
Pour the cooled syrup over the hot cake one ladle at a time.
After 2 or 3 ladles wait a little time for the syrup to be absorbed and continue this way until the syrup is done.
Cool the cake at room temperature and refrigerate.