Chefs' Recipes

Kafeneion’s Greek fillo orange cake with orange syrup (portokalopita)

Melbourne Greek pop-up Kafeneion shares its syrupy orange cake recipe that uses fillo instead of flour for an interesting texture.
Greek fillo orange cake recipeJames Moffatt
8 - 10
30M
50M
1H 20M

Co-owner of Melbourne Greek pop-up Kafeneion, Stavros Konis, shares his Greek-style orange cake recipe with orange syrup that uses fillo instead of flour for an interesting texture. Serve with Greek yoghurt, glacé oranges and baby mint leaves for a memorable Greek dessert.

“This recipe from Katerina Malindretos, my best mate’s mum, uses fillo rather than flour,” says Konis. “It’s like a magical sponge cake with a very interesting texture.”

Ingredients

Orange syrup

Method

1.Place fillo on 3 large oven trays and spread out evenly, separating layers to air dry. Toss gently and turn over occasionally, until fillo is dry and crisp (4-6 hours).
2.Meanwhile, for orange syrup, place ingredients with 500ml water in a large saucepan over high heat. Bring to the boil and stir until sugar has dissolved and thickened slightly (3 minutes). Stand until cooled to room temperature.
3.Preheat oven to 140˚C fan-forced. Grease and line base and sides of a 20cm x 30cm slice tin. Place eggs, yolk, sugar, oil, vanilla bean, powder, zest, and yoghurt in the bowl of an electric mixer. Using a whisk attachment beat until fluffy (3-5 minutes). Gradually fold through dried fillo squares until combined. Spoon mixture into prepared tin, spread evenly and bake until skewer is inserted and comes out clean, cooked and lightly golden (45 minutes). Remove from oven, poke a few holes with a skewer over top and stand on a wire rack over a tray. While cake is hot gradually add three-quarters of syrup until fully absorbed. Stand cake until cooled to room temperature.
4.Cut cake into desired portions, and serve with glacé oranges, and scatter with baby mint leaves. Drizzle with remaining syrup, if desired.

Related stories

crêpes Suzette in a cast iron pan with candied orange peel and sauce with flames
Chefs' Recipes

Crêpes Suzette

Prolific restaurateur and chef ANDREW MCCONNELL shares his take on the French classic that sets hearts (and crêpes) on fire at Melbourne’s Gimlet.