WOW Your Guests with This Simple Orange Cake! - PORTOKALOPITA -

kataifi pastry

🥗Healthier: phyllo dough

💰Cheaper: shredded coconut

Phyllo dough is lighter, while coconut offers a unique texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and moisture.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are nutritious and provide a different flavor.

Preheat the oven to 250°F on convection.

Crumble 2-3 sheets of kataifi pastry and place them into a 9x13 baking dish.

Bake the kataifi pastry for at least 1 hour until completely dried out and crumbly.

Zest two oranges and set the zest aside.

Juice 1.5 cups of orange juice from about 2.5 oranges or use store-bought juice.

In a saucepan, combine 2 cups of water, 3.5 cups of granulated sugar, 1.5 cups of orange juice, and a cinnamon stick to make the syrup. Bring to a boil and then reduce to a simmer.

In a large pot, boil two large oranges in water for about 1 hour until soft.

Remove the oranges from the water and allow them to cool.

Cut the cooled oranges in half and discard the juice, keeping the pulp and rind.

In a food processor, combine the whole oranges, orange zest, 3 large eggs, 1.25 cups of granulated sugar, 1 cup of whole milk, 1.25 cups of avocado oil, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1 tablespoon of vanilla extract. Process until broken down into tiny pieces.

In a large bowl, combine the orange mixture with a third of the crumbled kataifi pastry, mixing well. Repeat with the remaining kataifi in two more additions, mixing well each time.

Generously butter the same 9x13 baking dish and pour in the batter, leveling it out.

Bake in the preheated oven at 350°F for 40-45 minutes until golden and set in the middle.

Pour cooled syrup over the hot cake immediately after removing it from the oven.

Cover with Saran Wrap and let it rest overnight to absorb the syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens