Portokalopita Recipe

Prepare

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) springform pan or a 9-inch round cake pan and line the bottom with parchment paper.

Dry ingredients

In a medium bowl whisk together the all-purpose flour, semolina, baking powder and salt until evenly combined. Set aside.

Wet ingredients - eggs and sugar

In a large mixing bowl, whisk the eggs with the granulated sugar until the mixture is pale and slightly thickened, about 2–3 minutes by hand or 1–2 minutes with a handheld mixer.

Add remaining wet ingredients

To the egg-sugar mixture add the yogurt, oil, fresh orange juice, orange zest and vanilla extract. Whisk until smooth and homogenous.

Combine wet & dry

Fold the dry ingredients into the wet mixture in two additions, mixing just until incorporated. Do not overmix; small lumps from semolina are fine.

Bake

Scrape the batter into the prepared pan and smooth the top. Bake in the center of the preheated oven for 35–45 minutes, or until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs. If using a springform, the cake will be slightly domed.

Cool

Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Run a knife around the edge and remove the cake from the pan (if not using a springform) or release the springform. Allow to cool completely on a wire rack while you make the curd, about 30–45 minutes.

Melt chocolate

Place the chopped white chocolate in a heatproof bowl. Set aside.

Warm juice

In a small saucepan, warm the orange juice with the sugar over medium heat until it is hot but not boiling and the sugar has dissolved, about 2–3 minutes.

Temper yolks

Whisk the egg yolks in a separate bowl. Slowly pour about one-quarter cup of the hot orange juice into the yolks while whisking constantly to temper them. Then gradually whisk the tempered yolks back into the saucepan with the remaining orange juice, stirring constantly.

Cook custard

Return the pan to low–medium heat and cook the mixture, stirring constantly with a spatula, until it thickens enough to coat the back of a spoon (about 6–8 minutes). Do not let it boil vigorously; maintain a gentle simmer.

Emulsify with chocolate & butter

Immediately pour the hot custard over the white chocolate. Let it sit for 1 minute to soften, then stir gently until the chocolate is fully melted and the mixture is smooth. Whisk in the cold butter cubes a few pieces at a time to create a glossy, smooth curd. Taste and add a pinch of salt if needed.

Cool

Transfer the curd to a clean container and press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator until thickened, at least 1 hour. The curd will continue to thicken as it cools.

Top the cake

When the cake is completely cool and the curd is thick and spreadable, place the cake on a serving plate. Spread the white chocolate curd evenly over the top of the cake with an offset spatula, leaving a small border if you prefer a rustic look.

Chill (optional)

For a cleaner slice, chill the assembled cake for 30–60 minutes to set the curd before slicing.

Garnish & serve

Dust the top lightly with powdered sugar if using and garnish with candied orange slices or extra orange zest. Slice and serve. Store any leftover cake covered in the refrigerator for up to 3 days; bring to room temperature before serving for best flavor.