Original name: Portokalopita

Origin: Greece


greek yogurt, 250 gr
eggs, 3
sunflower oil, ½ cup
fresh orange juice, ½ cup
grated orange zest, 1 and ½ orange
sugar, 1 cup
baking powder, 20 gr
salt, ½ teaspoon
phyllo (filo) dough, 1 big packet (~500 gr)

For the syrup:
water, 1 and ½ glass
sugar, 1 glass
dark chocolate, 1 bar

Put yogurt, eggs, oil, juice, grated zest, sugar and baking powder in a big bowl and mix. Add the salt last. Separate one by one the sheets of phyllo dough and cut them into 5 stripes each. Put each stripe into the mixture and then into an oven pan (keep in mind that the cake will rise quite a lot). Put the pan in the pre-heated oven at 170 °C for 35-40 minutes. Let the portokalopita cool down, then stab it with a knife to create some vertical cuts for the syrup to penetrate. Prepare the syrup by boiling water and sugar for about 5 minutes, then turn off the fire, add the chocolate and mix until it melts. Distribute the chocolate syrup all over the portokalopita and let it be absorbed totally. Serve cold with some vanilla ice cream 🙂