Yogurt Cake with Orange Syrup (Greek Portokalopita)

Fluffy and colourful with the moistness of scented syrup. A mouthwatering Greek yogurt cake with the aromatics and blends of fresh oranges and cinnamon. Go over the top and serve with a full spoon of vanilla ice cream and a drizzle of chocolate syrup.

7 oz Greek yogurt (200 g)
1¼ cup corn oil (300 mL)
1¼ cup Monk Fruit Sweetener with Erythritol (Granular) (300 mL)
1¼ cup orange juice (300 mL)
4 tsp. baking powder (20 g)
1½ oranges, freshly zested
1 tsp. pure vanilla extract
15 oz phyllo dough (440-450 g)

For the Syrup:
1⅔ cup water (400 mL)
1⅔ cup Monk Fruit Sweetener with Erythritol (Granular) (400 mL)
1 orange, freshly zested
1 stick cinnamon

Unwrap the phyllo dough from the plastic sleeve; place the sheets on a large surface and leave at room temperature for 20 minutes, in order to dry well. Alternatively, spread a few on a large baking tray and bake at 100°C, until dry; repeat with the rest.

Preheated an oven to 350°F (180°C/160°C fan, Gas Mark 4).

To prepare this Greek yogurt cake, start first by preparing the syrup. Pour into a pot the water, the sugar and the orange zest (and a cinnamon stick) and bring to the boil. Simmer for 5-10 minutes, until the sugar is dissolved and the syrup has thickened. Leave aside to cool.

In the meantime prepare the mixture for the yogurt cake. Pour the corn oil into a large bowl, add the sugar and whisk. Add the yogurt, the orange juice, the orange zest and the pure vanilla extract and whisk well, until the ingredients combine and the mixture is smooth. Add the baking powder, and blend lightly.

Tear the sheets of the phyllo dough into small pieces, using your hands and add into the mixture; whisk well.

Using a cooking brush, oil the bottom and the sides of a baking tray (about 20x30 cm / 8x12”) and pour in the mixture.

Bake for 40-50 minutes until, nicely coloured and cooked through. Check if it is ready, by making a hole with a knife. If the knife comes out clean, then the cake is ready.

To finish the yogurt cake, ladle slowly the cold syrup over the hot cake (allow each ladle of syrup to be absorbed, before ladling again).

Allow time for the syrup to be absorbed and put in the refrigerator. Greek yogurt cake is ideally served cold, not hot, so that it does not crumble.

Makes 8-10 servings.