The name Portokalopita is a Greek word derived from the root “portokáli”, which means orange, and “pita”, which refers to pastry, because this Greek dessert is made from crumbled paper.
It is said that this Greek cake started as a way of making Greek cakes such as cream cheese and spinach pie using a sheet of sourdough bread.
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Many of these ingredients are common in Greek orange cake and you probably already have them. In the restaurant. The main things that make the difference in this recipe are: Yogurt follows the 10% variety to make the mixture.
- 1 pack of thin paper (400 g)
- 4 eggs
- 300 g Greek yogurt (10% fat)
- grated peel from 1 untreated orange
- juice from 2 half oranges
- 1 untreated orange, for garnish
Orange: Get some ripe oranges so you can get more flavor and juice out of them. You can also add some store-bought orange juice to the mix if your oranges don’t have much juice in them.
So how do you prepare traditional Greek Portokalopita bread? First, make sure the baking sheet is completely dry. When you prepare the orange syrup cake, the first thing is to remove the sheets, use your hands to press them a little and spread them on the table and let them sit for about twenty minutes until they are dry.
To prepare the Greek orange cake, start by making the syrup. Bring a pot of water, sugar, orange peel and cinnamon stick to a boil. Boil for 5-10 minutes, until the sugar dissolves completely and the syrup dissolves. Allow to cool before use, notes clickpoftabuna.ro.
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Meanwhile, prepare the orange cake mix. In a large bowl, combine vegetable oil, sugar and eggs and mix until smooth.
Extract the orange peel, yogurt, orange juice and vanilla. Mix everything in a bowl with a whisk. Add flour in small amounts before adding to avoid lumps.
Break the bread into small pieces with your hands. Carefully add them to the preparation while mixing.
Take a baking tray approx. 20x30cm grease the bottom and sides, then add the mixture. Bake for 40-50 minutes until golden brown. Check if the dough is cooked by inserting a knife; if the knife comes out clean, the orange Greek bread is ready.
At the end, slowly pour cold syrup over the hot cake. Allow each spoonful of syrup to absorb before adding the next.
Allow the syrup to soak into the dough before freezing. This Greek orange cake is best served cold, not hot, so it doesn’t crumble when you cut and serve.
This Greek cake needs to sit in the fridge for a while for the syrup to soak into the core of the cake, so it’s best to make it the day before serving.
This orange syrup cake can be served cold or warmed in the microwave. To reheat, microwave one slice on a plate for 30 seconds.
You can keep the cake in the fridge for up to 5 days.
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