Greek · Authentic-ish Greek
Portokalopita
199 kcal a serving, against 443 for the traditional version. That is 244 kcal off, or 55%, with 8.6g of protein. Serves 12. 90 minutes.
What the traditional version is
Roughly torn filo pastry left out to dry until brittle. A heavy custard made from full-fat yoghurt, whole eggs, and a staggering amount of vegetable oil. Once baked, the hot cake is soaked in a thick syrup made from equal parts water and sugar, flavoured with orange juice.
What changed, and what each change costs
200g of vegetable oil down to 30g
Oil gives the cake a slippery, rich texture and keeps it moist for over a week. Stripping it out cuts massive amounts of fat, relying entirely on the yoghurt to provide the moisture.
What it costs you. The crumb is firmer. You lose that wet, saturated mouthfeel.
Full-fat Greek yoghurt down to 0% fat Greek yoghurt, backed up by egg whites
This builds the structure back up. The zero-fat yoghurt brings a huge hit of protein, while the egg whites bind the shredded pastry without adding heavy yolks.
What it costs you. It binds slightly tighter. You have to watch the baking time closely, or the egg whites will turn the cake rubbery.
400g of sugar down to 150g
The traditional version uses sugar both in the batter and to make a viscous syrup. I cut it right down and use pure orange juice to carry the flavour into the sponge.
What it costs you. What you've got is just a moderately sweet cake. A sticky dessert shop slab is a different dish and you know where to find it. You'll lose the glossy, mirror-like finish on top.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 443 | 199 |
| Protein | 7.6g | 8.6g |
| Fat | 22g | 5g |
| Saturated fat | 4g | 1g |
| Carbohydrate | 54.4g | 29.8g |
| Protein per 100 kcal | 1.7g | 4.3g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Greek prints the exact database row used for each ingredient, so any number here can be checked.
Allergens. gluten, milk, eggs.
The method is in the book
A massive success. The orange flavour is sharper and fresher because it is not buried under half a kilo of sugar. The texture is springy and dense, and the switch to fat-free yoghurt makes it genuinely filling. You miss the syrupy gloss, but you've gained a cake you can eat without needing a nap.
The quantities and the method for this dish are in Authentic-ish Greek, along with 56 more. Buy the paperback