For the Portokalopita 

  • grapeseed oil or olive , 1 and 1/4 of a cup
  •  1 cup sugar
  •  orange juice ( 1 and 1/4 of a cup)
  •  baking powder (4 tsps)
  •  zest of 2 oranges
  •  4 eggs
  • 1 tsp vanilla extract
  • 4-5 sheets philo dough, defrosted.  
  • 2 cups low fat yogurt

For the syrup

  • water (1 and 2/3 of a cup)
  • sugar (1 cup)
  • zest of 1 orange
  • 1 cinnamon stick (optional)

I’m a terrible baker, but I can cook. This recipe is super easy even I can do it. We also make a cake with semolina flour as well and no filo dough. I have to ask my father for that one.

Dry out the filo; that’s easy. Let it sit out on the counter few minutes. Some bake it. No need. Prepare the syrup and bring to boil then let it simmer few minutes. Turn it off to cool. The cake part is so easy–all in one bowl it goes then tossing in mix pieces, a bit at a time, of filo dough torn up. Gently mix. I love when I don’t have to get my mixer out.

Pour in 9×13 pan and bake one hour at 350 degrees. Once done, pierce with a sharp knife all over to create holes. Pour cooled syrup, one big spoonful at a time, onto the cake and let cool 2 hours before cutting it, if you can wait. 🙂