Portokalipita (orange pie)
I first tried this exquisite sweet at the Women’s Coop. It is not surprising that it is one of their most popular cakes — it is zesty, custardy, crispy and syrupy all at the same time. Serve with a dollop of Greek yoghurt or even some ice cream on a summer’s day.
Makes 1
35cm round cake
melted clarified butter, for brushing 400g readymade filo pastry
To serve
Greek yoghurt drizzle of honey
Filling
4 eggs
100g caster (superfine) sugar 200ml vegetable oil
3 Tbsp grated orange zest 2 tsp vanilla extract
2 Tbsp baking powder
285g (1 cup) Greek yoghurt
Syrup
345g (2 cups) caster (superfine) sugar 250ml (1 cup) orange juice
3 Tbsp grated orange zest
1 cinnamon stick
3 cloves
Method
Heat the oven to 180degC. Brush some melted clarified butter on to a 35cm round baking tray or a 25cm x 35cm rectangular baking tray.
Fold or crumple each filo sheet using your hands and place in the tray. If you are using a round tray, work your way from the centre until all the dish is covered. If you are using a rectangular tray then concertina fold and place each sheet side by side until the baking tray is lined.
Place in the oven and bake for 68 minutes, until the filo feels crispy to the touch. Keep the oven on.
For the filling
In a large bowl beat the eggs, sugar, oil, orange zest and vanilla using an electric mixer until light and fluffy. Add the baking powder and the yoghurt and stir gently until all combined.
Ladle the filling mixture evenly over the filo pastry and set aside for 4 minutes for the mixture to find its way through the folds of pastry, then bake for about 2530 minutes until golden.
While the pastry is baking, make the syrup. Put the sugar, orange juice, zest, cinnamon stick, cloves and 250ml (1 cup) water into a saucepan and bring to the boil, then reduce to a low heat and simmer for 5 minutes.
When the pie is baked, remove from the oven and ladle the hot syrup over the warm pie and allow to sit until all the syrup has been absorbed.
Serve cool with a dollop of yoghurt drizzled with honey.