“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.

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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

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Instructions

1. Preheat & Prep:
   Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set it aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.