Why does it work
- The wet batsman prevents the clumping from drying before it is mixed and promotes a pleasant tuberculosis and bouncy texture in the finished cake.
- Infecting syrup with hot spices and orange bloom water adds depth and complication, balances the sweetness of the cake with spicy and floral notes.
- Serving the cake with yogurt, ice cream, or sour cream turns off the sweetness of the syrup and scores the dessert.
Portokalopita (πορτοκαλόπιτα), which translates into “Orange Pie” in Greek, is a rustic, syrup-loaded dessert that holds a special place in both the home kitchen and pastry shops in Greece. Despite the name, it is technically a cake, not with flour or traditional batsman but with dried and laminated female flour. The result is a chewing, pleasant bouncing, almost custard cake that is soaked in a warmly spicy orange syrup, which keeps it moist irregularly for days.
I love Portocalopita for its simplicity and unique use of dried feells, as well as its taste that highlights Greek praise for seasonal fruit-based desserts. It is also adorable when the top with small candidate oranges, it gives a vintage and invited presentation. I lived in Athens years ago and still traveled once a year. Whenever I am there, I enjoy walking from pastry shops and looking at these pies into the display window, completely adorned and adorned with candid citrus. I imagine that a Greek grandmother served me a piece with fresh curd and a coffee doll.
Gambhir brick /cui ai
Portokalopita’s unique use of Phyllo
The name of this dessert comes from Portokali (orange) and beaten (pie), and many like Greek Pies – think Spankopita Or tireopita – it depends on Phyllo as its base. This pie or cake is omnipresent, I was a little shocked when I baked it for the first time. Instead of laying delicate sheets of dough and cooking the pastry until it is crisp, as mostly in gudge and sweet pie, this dessert takes an unconventional approach: Fellow is dried in the oven, then breaks into pieces and turns in a wet mixture which includes curry, oil, eggs, sugar, and orange juices.
This technique of drying Fellow before collapsing prevents the flour from clumping and gives the cake a specific satisfactory bounce that is the same in the texture for a light bread pudding. I thought, “How can such a few ingredients make a cake?” I was in awe when I opened the oven that the unusual batsman was magically converted into a light, dark golden cake, which was even better even after soaking in a spicy orange syrup.
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Why it is important to soaking the cake in the syrup
Portocalopita is part of a category of Greek desserts known as Siropiasta (σιροπιαστά γλυκά), soaked in syrup after baking. Like Baklava or Galcutoboroco (a custard in syrup and Fellow pie) and caridopita (walnut cake soaked in syrup), the syrup is not just a garnish – this is an essential ingredient that changes the composition and taste of the dessert. In this version, the syrup is immersed with orange peel and alternative taste, such as Orange Blossom Water or Tea Tea, which deepens its complexity and brings out the citrus notes of the batsman.
After baking, pouring cold syrup over the hot pie allows the cake to absorb the syrup properly. Similarly, after baking, the cake surface allows the cake to be saturated evenly before piercing and putting the syrup. Do not reduce the amount of sugar in the syrup-a water syrup with a ratio of water from less sugar will make the pie more moist and dense. A traditional thick syrup gives the best results.
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Simple to create, elegant to serve
Despite its impressive taste and texture, Portocalopita is surprisingly fun to make and make, and a top contender for one Make-forward DesertOnce gathered, it only improves after resting and many like Siropiasta. This is often even better the next day when the syrup has completely saturated the crumb, and it is time to melt all the tastes.
Some alternative ornamental decorative touch-genius can raise orange slices, sour cream or a doll of curd, or a scoop of vanilla ice cream on the shore-it is a deity that is a dinner party-taiar without any last minute requirement. Whether you are watching it shining in the windows of an ethanian bakery or searching it for the first time, Portokalopita is a dessert that surprises every turn – with its method, texture and vibrant taste.
This Greek citrus pie is actually a cake – and it is shocking to make it.
Cook mode
(keep screen awake)
For syrup:
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2 cup granulated sugar ,14.2 Ounce, 400 Yes,
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2 cup ,480 ml, Water Or tea (see note)
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2/3 cup ,175 ml, Fresh orange or tanger juicePlus zest (from) 2 whole Orange Or 3 whole Tangerins,
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2 spoon ,10 ml, Orange Blossom wateroptional
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1/2 small spoon pumpkin pie spiceoptional
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1/2 orange Or 1 whole OrangeCut into 12 pieces (about 1/4-inch to 1/3-inch pieces sliced or thinly chopped in half moon), optional
For Pie:
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450 Yes ,1 pound, Store-bred Frok File SheetsDefrostad (see notes)
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1 cup granulated sugar ,7 Ounce, 200 Yes,
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Stimulation Of 2 Orange
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4 Big Full eggs
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1 cup ,240 ml) Plus 1 Tonge ,15 ml, olive oilDivided
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1 cup ,240 ml, Plain yogurt (Preferably stressful Greek-style yogurt)
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2/3 cup ,175 ml, fresh orange juice From 2 Orange (see note)
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1 Tonge ,15 ml, vanilla extract
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1 Tonge ,15 Yes, baking powder
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1/2 small spoon ,2.5 Yes, baking soda
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1/2 small spoon Diamond Crystal Kosher SaltFor table salt, use half from volume
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Plain Milk Streased Greek-style yogurtSour cream, or vanilla ice cream for service, optional
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For syrup: In a medium saucepan, sugar, water or tea, orange juice, orange flower water (if using), pumpkin pie masala (if used), and orange or tangerine pieces (if used) mix. To bring a boil on high heat, then reduce the heat to medium and boil for 15 minutes. Remove from heat. Set aside and let it cool completely.
Gambhir brick /cui ai
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For pieMeanwhile, adjust the oven rack in the upper-medium and lower-medium conditions and heat the oven with 200 ° F (95 ° C). Place two remade baking sheets on the surface of the work. Working with 1 feellow sheet at a time, loosely scratched the file sheet like an ardangle, and place a width-wise, place a width-wise. Repeat the width-wise with all the Fellow flour sheet equally distributed between the baking sheet.
Gambhir brick /cui ai
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Bake both sheets at the same time for 15 minutes. Remove the baking sheet from the oven carefully and flip the file sheet using the hands. (The straight contact with the baking sheet will be slightly moist, the flipping dries on the side.) Return to the oven and continue baking until the files dry completely, about 5 minutes. Set on one side and let the Fellow cool on the baking sheet.
Gambhir brick /cui ai
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Using oven mites, carefully adjust the 1 oven rack in a moderate position and heat the oven with 350 ° F (175 ° C). Smooth the 9-by-13-inch baking dish with 1 tbsp oil.
Gambhir brick /cui ai
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Once the feel gets cool, in a small bowl, mix sugar and orange zest and use your fingers to rub together until the mixture becomes fragrant, about 30 seconds. Cancel.
Gambhir brick /cui ai
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In a large bowl, add eggs and the remaining 1 cup oil and whisk to combine. Add yogurt, orange juice, and vanilla and whisk to combine. Orange zest mixture, baking powder, baking soda, and salt and whisk in sugar with whisk until completely combined.
Gambhir brick /cui ai
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For a mixture of eggs in large bowls, break each piece into 2 to 3 small pieces and add dry failure to 2 to 3 pieces of batch, then add to a large bowl and use a spatula so that you bend it in wet components. Continue folding and smashing until the pieces are from 2 inches to cutting size and all files are included in the egg mixture; Do not overmix.
Gambhir brick /cui ai
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Increase the batter and move it to the baking pan, and use a spatula to lubricate it in a single layer. Cold for 10 minutes. Once the batsman rests, until the cake turns dark golden brown on top and the cake examiner or the knife in the center cleans the knife for 40 to 50 minutes.
Gambhir brick /cui ai
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Allow the pie to relax for 2 minutes, then quickly prick the surface with a knife or toothpick in a growth of about 2-inch. Using a ladle or tablespoon, gently insert half of the cooled syrup on top of the pie and use a pastry brush to brush evenly at the top. You can listen to the syrup lightly to listen to the hatning because it touches the hot pie. Allow the syrup to be absorbed in the cake for 1 minute, then add the remaining syrup on the pie. Alternatively, you can reserve a small amount (about 1/2 cup) syrup for garnish. If you candidate orange pieces while making syrup, use them to decorate the pie.
Gambhir brick /cui ai
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Allow the pie to cool for at least 1 hour and 24 hours before serving. If desired, serve with curd, vanilla ice cream, or sour cream.
Gambhir brick /cui ai
Special equipment
1 small saucepan, two remade baking sheets, rasp green such as microplane or zuster, 9-by-13-inch baking pan or dish, ladle or big spoon, pastry brush
Note
Syrup can be made with water or tea (regular or decaffeinated). I like the taste of hot tea spices.
Boxing Phello flour sold in the US often contain stabilizers and starch. Look for a brand with less material, as it contains more delicious flour.
Be sure to use fresh orange juice in this recipe.
Make-forward and storage
This pie is excellent, if not better, then 12 to 24 hours after making it. Store at room temperature, covered with plastic sheets or foil for 3 days.
