“I tried this cake while vacationing in Greece years ago and haven’t been able to stop thinking about it.”

This Greek Orange Cake, also known as Portokalopita, is a unique and delicious dessert. It features a crispy, shredded phyllo dough base soaked in a fragrant orange syrup, creating a moist and flavorful cake. The combination of textures and citrus flavors makes it a refreshing and satisfying treat.

Ingredients:

Cake:

Syrup:

Instructions:

1. Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish and set it aside.
2. Prepare Phyllo: Open the phyllo dough package and unroll the sheets. Spread them out on a baking sheet or clean surface and let them dry for 20 minutes.
3. Prepare Cake Batter: In a large bowl, whisk together the vegetable oil, sugar, and eggs until combined.
4. Add Wet Ingredients: Mix in the Greek yogurt, orange juice, orange zest, and vanilla extract until smooth.
5. Add Dry Ingredients: Add the salt and baking powder, mixing until just combined. Avoid overmixing.
6. Assemble Cake: Tear or crumble the dried phyllo dough into small pieces and place them in the prepared baking dish. Use both rolls of phyllo dough.
7. Pour Batter: Pour the batter over the phyllo dough and gently mix to combine.
8. Bake: Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Prepare Syrup: While the cake is baking, prepare the syrup. In a small saucepan, combine the water, sugar, orange zest, and cinnamon stick. Bring the mixture to a boil over medium heat. Reduce the heat to a simmer and cook for 5 minutes, or until it starts to thicken. Let the syrup cool.
10. Pour Syrup: Remove the cake from the oven and immediately pour the cooled syrup over the hot cake.
11. Cool and Chill: Allow the cake to cool to near room temperature, then refrigerate it for 1-2 hours, or until the syrup is fully absorbed.
12. Serve: Serve the chilled Greek Orange Cake with a scoop of vanilla ice cream, if desired.