“I tried this cake while vacationing in Greece years ago and haven’t been able to stop thinking about it.”
Greek Orange Cake (Portokalopita)
Portokalopita is a traditional Greek dessert known for its rich citrus flavor and incredibly moist texture. Made with crispy, crinkled phyllo dough and soaked in a fragrant orange-cinnamon syrup, this cake is a bright and irresistible treat.
Ingredients
For the Cake
| Ingredient | Quantity |
|---|---|
| Phyllo Dough | 1 (15 oz) package |
| Vegetable Oil | ¼ cup |
| Sugar | 1¼ cups |
| Eggs | 4 |
| Greek Yogurt (plain) | 8 oz |
| Fresh Orange Juice | 1¼ cups |
| Orange Zest | From 1 orange |
| Vanilla Extract | 1½ teaspoons |
| Baking Powder | 4 teaspoons |
| Salt | ½ teaspoon |
For the Syrup
| Ingredient | Quantity |
|---|---|
| Water | 1⅔ cups |
| Sugar | 1⅔ cups |
| Orange Zest | From 1 orange |
| Cinnamon Stick | 1 |
Instructions
- Preheat & Prep:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set it aside. - Dry the Phyllo:
Unroll the phyllo sheets and spread them out in a single layer on a clean surface or large tray. Allow them to air dry for about 20 minutes until crisp. This step helps the phyllo better absorb the batter and enhances the cake’s texture. - Make the Batter:
While the phyllo dries, combine the oil, sugar, and eggs in a large bowl and whisk until smooth. Stir in the yogurt, orange juice, zest, and vanilla. Add the baking powder and salt, mixing just until everything is combined. Avoid overmixing. - Assemble the Cake:
Tear the dried phyllo into small pieces and place them directly into the greased baking dish. Use all the phyllo—it may look like a lot, but it will compact as it bakes. - Add Batter & Bake:
Pour the prepared batter evenly over the phyllo pieces. Stir gently to ensure the dough is coated. Bake for 35–40 minutes, or until golden brown and a toothpick inserted in the center comes out clean. - Make the Syrup:
As the cake bakes, prepare the syrup. In a saucepan, combine water, sugar, orange zest, and the cinnamon stick. Bring to a boil over medium heat, then reduce to a simmer. Let simmer for about 5 minutes, until slightly thickened. Remove from heat and let cool completely. - Soak the Cake:
When the cake comes out of the oven, immediately pour the cooled syrup slowly and evenly over the hot cake. Allow it to soak in thoroughly. - Chill & Serve:
Let the cake cool to room temperature, then refrigerate for 1–2 hours, or until fully chilled and the syrup is absorbed. Serve cold, optionally with a scoop of vanilla ice cream.
