September 24, 2017
Desserts, Cakes, 8 or 9 Inch,
Dairy, Fruit, Orange, Greek, Kid Pleaser, Brunch, Christmas, Entertaining, Ladies Luncheon, Oven Bake, Vegetarian, Sugar, Yogurt more
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"This is another version of Portolakopita - this time using both semolina AND phyllo sheets. This one binds together a little better than the version without semolina, and still remains authentic because it has no eggs. It also uses orange preserve over each piece, which adds even more interest to an already incredibly good dessert! NOTE: Time was difficult to compute. Some things can be done at the same time, or even the day before. Recipe Saveur."
Heat oven to 325°. Put orange slices in bottom of an 8" x 8" baking dish; pour 1 cup orange juice over top. Cover baking dish with foil. Bake until oranges are very soft, 40–45 minutes. Transfer to a rack to cool.
Meanwhile, bring the 3/4 cup sugar, cinnamon, and 1 1/2 cups water to a boil in a 2-qt. saucepan. Cook for 5 minutes; remove from heat. Pour syrup over orange slices. Let cool completely.
Grease a 9" x 13" baking pan and dust with flour; set aside.
Combine the other 3/4 cup sugar and eggs in a bowl; beat with a hand mixer until pale and thick. Whisk in remaining orange juice, oil, yogurt, zest, and vanilla. In a separate bowl, whisk together semolina and baking powder, whisk into egg mixture, then stir in phyllo.
Pour mixture into prepared baking pan; bake until lightly browned, about 35–40 minutes. Test by inserting tip of sharp knife into cake; if it comes out clean, it's done.
Pour the cold syrup evenly over cake; let cool. To serve, cut cake into 12 squares and cut orange slices into quarters; top each square with an orange quarter.
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