This Greek citrus pie is actually a cake – and astonishingly simple to make

The portocalopitic (πορτοκαλόπιτα), which turns to Greek to “Orange Pie”, is a rustic syrup -award dessert that occupies a special place in both home kitchen and pasta stores in Greece. Despite the name, technically a cake that is not made with flour or traditional dough, but dried and crushed Phyllo dough. The result is a chewing, pleasantly rude, almost pudding cake soaked in a warmly spicy orange syrup, which remains irresistibly wet for days.

I like portocalopita because of the unique use of simplicity and dried Fillo, as well as its flavors, which highlight the Greek recognition of seasonal fruit-based desserts. It is also adorable to have small candied oranges on top, so it gives it a harvest and invitation presentation. I lived in Athens years ago and visited once a year. When I am there, I enjoy the walking of pasta stores deeply and I see these pies in the display windows, perfectly administered and decorated with candied citrus fruits. I can imagine that a Greek grandmother serves me a slice of a fresh yogurt and coffee.

Portocalopitic using a single phyllo

The name of this dessert is Portocali (Orange) and Pita (Pie) and like many Greek pie – Think spanakopite Or Tyropita – relies on Phyllo. Whether it's everywhere like this pie or cake, she was a little shocked when I first baked. Instead of laying the fine sheets of the dough and the dough is crispy, as done in the most delicious and sweet pie, this dessert uses an unusual approach: the filo is dried in oven, then broken down and folded into a wet mixture that includes yogurt, oil -mixture.

This technique of drying before crumbling prevents the dough from clash and gives the cake to a uniquely satisfactory sound, which has a texture similar to light bread pudding. I thought, “How can so few ingredients make a cake?” I was scared when I opened the oven, that the unusual dough had magically transformed into a light, deeply golden cake, which was even better once soaked in a spicy orange syrup.

Why is it important to soak the cake in a syrup

The portocalopite is part of the category of Greek desserts, called Siropiasta (σιροπιαστά γλυκά) – capital soaked in syrup after baking. Like Baklava or Galactoboureko (pudding and syrup soothed in the syrup) and caridopitic (the walnut cake soaked in syrup), the syrup is not just a garnish that transforms the dessert structure and taste. In this version, the syrup is immersed in orange peel and optional aromas such as orange flower or Chai tea, which deepen its complexity and bring out the cities of the dough.

Pour the cool syrup over the hot pie, immediately after baking, allows the cake to properly absorb the syrup. Similarly, before baking the cake surface and pouring the syrup, the syrup allows the cake evenly. Do not reduce the amount of syrup sugar-the lower sugar / water water syrup The pie will be too wet and dense. Traditional thick syrup gives the best result.

Easy to make, elegant to serve

Despite its impressive taste and texture, the portocalopite is surprisingly low stress and entertainment, and the most important competitor is preparatory dessert– After assembly, it shines nicely and, like many siropiasta, improves only after rest. The next day, it is often even better when the syrup was completely saturated with crumbs and all the flavors had time to clash.

Some optional decorative touch on top of the orange slices, a piece of sour cream or yogurt, or a spoonful of vanilla ice cream on the side of the dessert, which is ready for dinner, without any Last-Minute. Regardless of whether you have seen it glittering in the windows of the Athens bakery or first discovered, the portocalopite is a dessert that is surprised at each turn, with its method, texture and vibrant taste.

Cooking method
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