Orange Cake (Portokalopita)
Chopped phyllo dough gives this orange-scented custard cake from Crete its layered texture.
Enlarge Image Credit: Penny De Los Santos
3 1⁄8"-thick orange slices
1 2⁄3 cups fresh orange juice
1 1⁄2 cups sugar
1 2" stick cinnamon
14 tbsp. extra-virgin olive oil,
plus more for greasing
Flour, for pan
3⁄4 cup Greek yogurt
1⁄4 cup orange zest
1⁄2 tsp. vanilla extract
1⁄4 cup fine semolina
1 1⁄2 tsp. baking powder
12 oz. country-style phyllo sheets,
cut in 1⁄2" pieces
1. Heat oven to 325°. Put orange slices in bottom of an 8" x 8" baking dish; pour 1 cup orange juice over top. Cover baking dish with foil. Bake until oranges are very soft, 40–45 minutes. Transfer to a rack to cool.
2. Meanwhile, bring 3⁄4 cup sugar, cinnamon, and 1 1⁄2 cups water to a boil in a 2-qt. saucepan. Cook for 5 minutes; remove from heat. Pour syrup over orange slices. Let cool completely.
3. Grease a 9" x 13" baking dish and dust with flour; set aside. Combine remaining sugar and eggs in a bowl; beat with a hand mixer until pale and thick. Whisk in remaining orange juice, oil, yogurt, zest, and vanilla. In a separate bowl, whisk together semolina and baking powder, whisk into egg mixture, then stir in phyllo. Pour mixture into prepared dish; bake until lightly browned, 35–40 minutes. Pour syrup evenly over cake; let cool. Cut cake into 12 squares and cut orange slices into quarters; top each square with an orange quarter.