Portokalopita (Greek Orange Filo Cake)

Ingredients

• 540 g filo pastry (2 x 270 g packs), dried out in a low oven until crisp (or air dried)
• 3 eggs
• 125 g caster sugar
• 200 ml double cream
• Zest of 3 oranges
• Juice of 2 oranges
• 1 1/2 tsp bicarbonate of soda
• 1 tsp baking powder
• 125 g unsalted butter, melted

For the Syrup

• 150 g sugar
• Juice of 4 oranges
• Zest of 1 orange
• 1 cinnamon stick

Directions

• Preheat the oven to 195C (175C fan).
• Whisk the eggs, double cream, sugar, orange zest, bicarbonate of soda and baking powder. Gradually add the melted butter, then stir in the orange juice and crumbled crisp filo.
• Pour into a lined 20 cm baking tin and bake for 45-50 minutes until golden.
• Meanwhile, make the syrup: boil the sugar, orange juice, zest and cinnamon stick until reduced.
• Pour the warm syrup over the hot cake and let it soak. Serve warm, or chill overnight for a softer, custardy texture.

From ravneeteats on Instagram.