Greek orange filo cake- Portokaliapita | Open Table Cooking School | Chef Ronit Robbaz
Indulge in a moist Greek orange filo cake, Portokaliapita, with citrus zest, yogurt, and cinnamon syrup. Perfect for dessert lovers!
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Cooking tools:
- Springform pan
- Stand mixer
- Microplane
- Kitchen scale
- Skewer
- Cooling rack
- Oven
- Stove
- Mixing bowl
- Baking sheet
- Wooden spoon
- Spatula
- Parchment paper
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Aluminum foil
Ingredients
- 120g sugar
- 120ml Olive oil
- 120 ml orange juice
- Zest from 2 oranges
- ½ tablespoon vanilla paste
- 80g sheep thick yogurt / thick coconut yoghurt
- 8g baking powder
- 200 g filo pastry
- litre orange juice
- 1 tablespoon orange rind
- 500g coconut sugar or rapadura sugar
- 1 teaspoon ground cinnamon
- 4 fresh figs , cut into quarters
- 50 g flaked almond, roasted lightly
- 50 g Pistachio, roasted lightly
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