I ate this cake a few years in the past after I dated a trainer who was enthusiastic about Greek meals. I didn’t fall in love with him, however I completely loved the cake. It had about it a style of dwelling, and of gulab jamun, due to the syrup that soaks deep into the batter. It’s dense, like pudding, but in addition very shiny with the flavour of January oranges. In truth, it tasted of what one may hope for in a wonderful partnership: brightness and a sense of dwelling. My liaison with this cake outlasted the trainer, and for that I’m not sorry.
Portokalopita (Greek orange cake)
Prep 15 min
Cook dinner 1 hr 45 min
Relaxation 30 min+
Makes 1 x 20cm cake, to serve 8
For the cake
1 x 270g pack filo pastry
400g vegan yoghurt – I used Oatly’s Oatgurt
1 tbsp baking powder
2 tbsp cornflour
3 giant oranges, 2 zested and juiced, to get 250ml, the opposite thinly sliced, to embellish
150g caster sugar
150ml extra-virgin olive oil
Vegan creme fraiche, to serve
For the syrup
125g caster sugar
1 giant orange, juiced, to get 125ml
Warmth the oven to 200C (180C fan)/390F/fuel 6, and grease and line a 20cm springform cake tin.
Line a baking sheet with reusable baking paper, scrunch up the filo sheets individually into unfastened balls and put them on the baking sheet. Bake for 5 minutes, till frivolously golden, then take away and put to 1 facet.
In a bowl, combine the yoghurt, baking powder, cornflour, orange zest and caster sugar, then stir within the olive oil and orange juice. Scrunch the baked filo into shards, then whisk into the combination. Pour every part into the ready cake tin, adorn the highest with the sliced orange, then bake for an hour and quarter-hour, till golden.
Whereas the cake is baking, make the syrup. Boil the sugar and orange juice for 10 minutes, till the sugar dissolves and you might be left with a skinny syrup.
As soon as the cake is cooked, poke holes throughout it (maintain the cake on the tray, as a result of syrup will leak out) and pour the syrup everywhere in the prime. Wait no less than half-hour, so the syrup soaks in because the cake cools, then unclip and serve with vegan creme fraiche.
