In Greek: portokali means orange
and pita means cake
Introducing Vegan Portokalopita
a traditional Greek Orange Cake recipe utilizing
shredded toasted phyllo dough as an alternative of flour within the batter!
Cinnamon Orange syrup poured over scorching cake
for this insanely scrumptious Greek traditional!
No affiliation with any product or firm talked about under
Notes for Success
Since Greek desserts are usually on the sweeter dimension I’ve decided that 16 parts is honest
Because the serving dimension is barely smaller than conventional cakeÂ
Yogurt will be changed with plant milk in the identical quantity as listed
Make sure to use unsweetened regardless of which ingredient you select
Utilizing your favourite sugar free baking substitute in each the cake batter and the syrup is a good choice for a recipe like this one!
CLICK HERE FOR MY ARTICLE ABOUT SUGAR FREE BAKING!
My egg replacer of selection is Bob’s Pink Mill however you should use no matter dry mix egg replacer that you simply wantÂ
The genuine Greek model of this recipe doesn’t embody flour however fairly depends on the phyllo fully
Nevertheless when changing a bigger quantity of eggs in a vegan recipe we have to add construction and I did this by including a small quantity of flour
Vegan Portokalopita
Make sure to learn all of the notes for achievement part above this recipe for ingredient substitutions & ideas for no fail outcomes!
Elements Â
For the Orange Syrup
- ¼ cup Sugar 50g
- ¼ cup Water 60ml
- 2 Tbs Recent Squeezed Orange Juice 30ml
- ¼ Cinnamon Stick
For the Cake Batter
- 15 Sheets Vegan Phyllo Pastry 226g
- 5 Entire Clementines (6 ounces) 170g
- 1 cup Granulated Sugar 200g
- ¾ cup Vegetable Oil 177ml
- 1 cup Unsweetened Yogurt 270g
- ½ cup All Objective Flour 63g
- 2 Tbs Egg Replacer
- 2 Tbs Baking Powder
DirectionsÂ
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First put together the orange syrup by combining the water, orange juice, sugar & cinnamon stick in a small sauce pot & deliver to a boil, stirring to dissolve the sugar. Let boil at a low simmer for five minutes. Take away from warmth
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Separate the sheets of phyllo then crumple them up on a big baking tray & bake at 350℉ for about 5-8 minutes or till golden browned & crispy
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Take away from oven & crush into items~ reserve
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Preserve the oven set to 350℉ & grease & parchment line a 9″ x 9″ cake pan
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In a blender or meals processor mix the oranges with their skins *examine for seeds & take away the onerous stem finish first, mix simply to get them chunky
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Add all of the remaining elements to the oranges within the blender (the yogurt, sugar, oil, flour, baking powder & egg replacer) & mix easy there will likely be very small chunks of orange that’s OK
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Switch this batter to a big mixing bowl & add the crushed phyllo pastry – combine nicely by hand with a big spatula
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Pour the batter into the ready pan & bake for about 30-35 minutes or when it’s totally risen & mild golden on the perimeters
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Take away from the oven & cool for about 5 minutes then spoon the orange syrup evenly over the cake. Cool utterly earlier than reducing
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Serve with non-compulsory whipped cream
Notes
Storage Vegan Portokalopita will be saved at room temperature for as much as 4 days. For longer storage hold refrigerated for as much as 9 days Â
