Name: Greek Orange Cake Portokalopita (Bright Citrus Dessert for Winter)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: 200g yogurt (2% fat) (7 ounces); 300 ml vegetable oil (1 and 1/4 cups); 300 ml sugar (1 and 1/4 cups); 300 ml orange juice (1 and 1/4 cups); 20g baking powder (4 tsp); Zest of 1 1/2 oranges; 1 tsp vanilla extract; 440–450g phyllo dough (15 ounces); 4 medium sized eggs; 400 ml water (1 and 2/3 cups); 400 ml sugar (1 and 2/3 cups); Zest of 1 orange; 1 cinnamon stick (optional)

Jump to Recipe·Print Recipe

If you’re dreaming of a dessert that beautifully combines bright citrus flavors with a moist, irresistible texture, then you must try this Greek Orange Cake Portokalopita (Bright Citrus Dessert for Winter). This traditional Greek cake bursts with the fresh aroma of orange zest and the warm whisper of cinnamon, soaked thoroughly in a luscious syrup that keeps every bite tender and fragrant. It’s the kind of cake that feels like a warm hug on a chilly winter day, perfect for sharing with loved ones or treating yourself to a cozy moment of indulgence.

Greek Orange Cake Portokalopita (Bright Citrus Dessert for Winter) - Recipe Image

Ingredients You’ll Need

The magic of Greek Orange Cake Portokalopita (Bright Citrus Dessert for Winter) lies in its simple yet carefully chosen ingredients. Each one plays a crucial role in giving the cake its unique texture, moisture, and vibrant taste. From the tangy freshness of yogurt and orange juice to the flakiness of phyllo dough, every element works in harmony.

200g yogurt (2% fat): Adds moistness and a subtle tang that balances the sweetness perfectly.
300ml vegetable oil: Keeps the cake rich and tender without overwhelming other flavors.
300ml sugar: Sweetens the batter and contributes to the syrup’s sticky, decadent finish.
300ml orange juice: Infuses the cake with fresh citrus brightness and natural moisture.
20g baking powder (4 tsps): Ensures the cake rises beautifully for a light texture.
Zest of 1½ oranges: Packs a fragrant, authentic citrus punch that’s essential to Portokalopita.
1 tsp vanilla extract: Adds a warm, floral note that complements the orange perfectly.
440–450g phyllo dough: The star ingredient that gives the cake its delicate crumb and body when soaked.
4 medium eggs: Bind everything together and add richness.
400ml water: For the syrup, helping dissolve sugar and create the shine.
400ml sugar (for syrup): Transforms into a sticky glaze for the cake.
Zest of 1 orange (for syrup): Infuses the syrup with extra citrus aroma.
1 cinnamon stick (optional for syrup): Offers a gentle warming spice that complements the orange zest.

How to Make Greek Orange Cake Portokalopita (Bright Citrus Dessert for Winter)

Step 1: Prepare the Phyllo Dough

The first step is all about preparing your phyllo dough properly. Removing it from the fridge and letting it rest at room temperature or drying it gently in a low oven helps achieve the perfect texture. This drying process prevents the layers from turning soggy too quickly and gives you that signature fluffy cake texture once baked.

Step 2: Make the Syrup

While the phyllo dough is resting, get started on the syrup. In a pot, bring water, sugar, orange zest, and a cinnamon stick to a boil, then simmer to dissolve the sugar and thicken the syrup slightly. Letting this cool is crucial because pouring cold syrup over hot cake creates that wonderfully moist, sticky texture everyone loves in Portokalopita.

Step 3: Mix the Cake Batter

Whisk together the vegetable oil, sugar, and eggs until smooth and slightly fluffy. Then add yogurt, orange juice, orange zest, and vanilla, mixing thoroughly to incorporate those fresh and creamy flavors. Lastly, sprinkle in baking powder to help the cake rise, and give it a gentle whisk to combine without losing lightness.

Step 4: Incorporate the Phyllo

Crumble the phyllo dough into small, manageable pieces with your hands and gradually fold them into the batter. This step is key to ensure the phyllo absorbs all those wet ingredients and softens perfectly while giving the cake its unique flaky texture.

Step 5: Bake the Cake

Oil your baking dish well to prevent sticking, then pour in the batter. Bake in a preheated oven at 180°C (350°F) for 40 to 50 minutes, until the cake is golden and a skewer inserted comes out clean. The cake should look puffed and slightly cracked on top, signaling the perfect finish.

Step 6: Add the Syrup

Now for the best part – slowly ladle the cold syrup over the hot cake, allowing it to soak in gradually. This process locks in moisture and gives the cake its signature syrupy richness. Afterward, let the cake rest to absorb every bit of sweetness before chilling.

How to Serve Greek Orange Cake Portokalopita (Bright Citrus Dessert for Winter)

Garnishes

A dusting of powdered sugar or a few thin slices of fresh orange zest over the cold cake enhance its vibrant look and add a little extra dimension to each bite. You can also sprinkle chopped walnuts or crushed pistachios for crunch and texture contrast, perfectly balancing the syrupy softness.

Side Dishes

Portokalopita pairs gorgeously with a scoop of vanilla or cinnamon ice cream, which adds creaminess to balance the citrus tang and syrup sweetness. A dollop of thick Greek yogurt drizzled with honey is another traditional choice that matches the cake’s flavors beautifully.

Creative Ways to Present

Try serving slices of this Greek Orange Cake Portokalopita (Bright Citrus Dessert for Winter) on petite dessert plates alongside a sprig of fresh mint or edible flowers for a touch of elegance. For festive occasions, drizzle with a light orange glaze or plate it with candied orange peel to make every presentation feel special.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container in the refrigerator to keep it moist and fresh. Thanks to the syrup, the cake stays tender and flavorful for 3 to 4 days if properly stored.

Freezing

You can freeze Greek Orange Cake Portokalopita (Bright Citrus Dessert for Winter) by wrapping it tightly in plastic wrap and placing it in a freezer-safe container. Thaw it overnight in the refrigerator to preserve its texture and flavor, ready whenever a citrus craving hits.

Reheating

Although this cake is best enjoyed cold, if you prefer it warm, reheat slices gently in the microwave for 15–20 seconds or in a low oven until just warmed through. Avoid overheating to keep the syrup from evaporating and maintain that moist texture.

FAQs

Can I use frozen phyllo dough for this cake?

Absolutely! Just be sure to thaw it completely and dry it properly by resting at room temperature or warming it gently in the oven to get the right texture in the cake.

Is there a substitute for vegetable oil?

You can use light olive oil or sunflower oil if you prefer, as they provide a similar richness without overpowering the delicate orange flavors.

How long does the syrup keep?

The syrup can be stored in the refrigerator for up to one week in an airtight container, so you can prepare it ahead for convenience.

Can I make this cake gluten-free?

Traditional recipes call for phyllo dough, which contains gluten. However, you might experiment with gluten-free phyllo or finely shredded gluten-free pastry, but results may vary.

What is the best way to serve Portokalopita?

This cake shines when served chilled with a side of creamy ice cream or yogurt, allowing the syrup to remain intact and the flavors to fully mature.

Final Thoughts

I can’t recommend enough giving Greek Orange Cake Portokalopita (Bright Citrus Dessert for Winter) a try. It’s a dessert full of personality, warmth, and vibrant flavor — a true celebration of citrus in winter. Baking this cake connects you with a rich Greek tradition, and sharing it makes every moment sweeter and more memorable. Trust me, once you taste its syrup-soaked layers and fragrant orange goodness, this will become one of your favorite winter treats.