Recipes · Greek · Cakes
Portokalopita (Orange Phyllo Cake)
One serving has 416 kcal and 7 g protein, and at least a fifth of a woman's daily need of selenium (28%), phosphorus (27%), vitamin K (26%) and riboflavin (24%). Ready in 60 minutes.
- Preparation: 20 min
- Cooking: 40 min
- Makes: 1 serving (163 g)
- Difficulty: Easy
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 35 g Phyllo dough
- 17 g Eggs, whole, raw
- 40 g Sugar
- 20 g Yogurt, Greek
- 12 g Vegetable oil
- 12 g Orange juice
- 1 g Lemon zest
- 1 g Baking powder
- 25 g Water
Method
- Tear the phyllo into small irregular pieces and leave uncovered for about 30 minutes so it dries out slightly; this helps it soak up the syrup later.
- Preheat the oven to 180 °C (350 °F) and oil a small baking dish. Whisk the egg with 20 g of the sugar until pale, then whisk in the yogurt, vegetable oil, orange juice and lemon zest.
- Stir in the baking powder, then fold in the torn phyllo until it is evenly coated in batter. Spread into the dish.
- Bake for 30-35 minutes until golden and set in the middle.
- Meanwhile bring the water and remaining 20 g sugar to a boil in a small pan and simmer for 3-4 minutes until syrupy.
- Pour the hot syrup evenly over the cake as soon as it comes out of the oven and leave to soak and cool completely before serving.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 416 kcal | 20% |
| Carbohydrates | 61 g | |
| Water | 77 mL | |
| Fiber | 0.8 g | 3% |
| Protein | 6.5 g | 14% |
| Tryptophan | 0.06 g | |
| Threonine | 0.16 g | |
| Isoleucine | 0.2 g | |
| Leucine | 0.36 g | |
| Lysine | 0.21 g | |
| Methionine | 0.11 g | |
| Cystine | 0.1 g | |
| Phenylalanine | 0.24 g | |
| Tyrosine | 0.16 g | |
| Valine | 0.25 g | |
| Histidine | 0.11 g | |
| Fat | 16.7 g | |
| Monounsaturated | 4.9 g | |
| Polyunsaturated | 7.6 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 6.7 g | |
| Saturated | 3.4 g | |
| Trans-Fats | 0.09 g | |
| Cholesterol | 65.8 mg | |
| Calcium | 111 mg | 11% |
| Copper | 0.06 mg | 7% |
| Iron | 1.6 mg | 9% |
| Magnesium | 11.6 mg | 4% |
| Manganese | 0.18 mg | 10% |
| Phosphorus | 188 mg | 27% |
| Potassium | 104 mg | 2% |
| Selenium | 15.6 µg | 28% |
| Sodium | 281 mg | |
| Zinc | 0.51 mg | 6% |
| Thiamin (vitamin B1) | 0.21 mg | 19% |
| Riboflavin (vitamin B2) | 0.26 mg | 24% |
| Niacin (vitamin B3) | 1.5 mg | 11% |
| Pantothenic acid (vitamin B5) | 0.46 mg | 9% |
| Pyridoxine (vitamin B6) | 0.06 mg | 5% |
| Folate (vitamin B9) | 43.5 µg | 11% |
| Cobalamin (vitamin B12) | 0.3 µg | 13% |
| Choline | 56.2 mg | 13% |
| Vitamin A | 28.8 µg | 4% |
| Vitamin C | 7.3 mg | 10% |
| Vitamin D (D2 + D3) | 13.9 IU | 2% |
| Vitamin E | 1.2 mg | 8% |
| Vitamin K | 23 µg | 26% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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