Ingredients
Makes 18 Cupcakes
375g Antoniou Fillo Pastry
1 tablespoon plain flour
½ cup olive oil (or vegetable or seed oil)
1 cup (250g) Greek yoghurt
4 eggs
Juice of 1 orange (approx. 80-100ml)
Zest of 2 oranges
1 teaspoon vanilla bean paste
½ cup caster sugar
1 teaspoon baking powder
1 teaspoon bicarb of soda
For the syrup
2 cups water
2 cups sugar
Juice of 2 oranges (approx. 160-200ml)
1 cinnamon stick
To serve
Ice cream
Method
Preheat your oven to 180 degrees Celsius, fan forced. Grease a 30 by 20cm baking dish with oil and dust with a coating of plain flour.
To make the Portokalopita
Scrunch your Fillo Pastry sheets and transfer them to a large tray. Bake them for approximately 10 minutes, flip them over and bake them for a further 10 minutes. Once the pastry has cooled, crush the pastry into smaller pieces using your hands. Set aside.
Place the oil, yoghurt, eggs, orange juice, orange zest, vanilla, sugar, baking powder and bicarb of soda into a large bowl and mix until all the ingredients are well combined. Add the crushed Fillo Pastry and fold it in gently. Change the oven temperature to 180 degrees Celsius, with no fan. Transfer the mixture evenly into a 12-hole muffin tin (you will need two tins). Bake for 15-18 minutes or until a skewer comes out clean and the top of the cupcakes is slightly golden in colour.
To make the syrup
While the cupcakes are baking, prepare you syrup. Place all the ingredients in a medium saucepan and stir to combine. Place over a medium heat and allow to gently simmer for 20 minutes. Allow the cupcakes to sit for 5 minutes, then pour two tablespoons of syrup over each cupcake. Serve with ice cream and extra syrup.
Learn how to make Portokalopita - Greek Orange Pie, in a cupcake size