Greek Orange Cake Portokalopita (Bright Citrus Dessert for Winter)
Discover the authentic taste of Greece with this Traditional Greek Orange Cake, Portokalopita. This moist and extra syrupy cake is infused with vibrant orange flavors and aromatic cinnamon, making it a perfect dessert for any occasion.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 pieces 1x
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Ingredients
Scale
For the Portokalopita
- 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
For the syrup
- 400 ml water (1 and 2/3 cups)
- 400 ml sugar (1 and 2/3 cups)
- Zest of 1 orange
- 1 cinnamon stick (optional)
Instructions
- Dry the phyllo dough: Unwrap the phyllo dough from the plastic sleeve and place the sheets on a large surface at room temperature for 20 minutes to dry well. Alternatively, spread a few sheets on a large baking tray and bake at 100°C (200°F) until dry, then repeat with the rest.
- Prepare the syrup: In a pot, combine water, sugar, orange zest, and the cinnamon stick if using. Bring to a boil, then simmer for 5-10 minutes until the sugar dissolves and the syrup thickens. Set aside to cool completely.
- Make the cake mixture: In a large bowl, whisk together vegetable oil, sugar, and eggs until combined. Add yogurt, orange juice, orange zest, and vanilla extract; whisk until smooth. Stir in the baking powder lightly to incorporate.
- Add the phyllo dough: Crumble the dried phyllo into small pieces using your hands. Gradually add the phyllo crumbs into the wet mixture while whisking to prevent clumping.
- Prepare the baking tray: Using a cooking brush, oil the bottom and sides of a 20x30cm (8×12 inch) baking tray. Pour the cake mixture evenly into the tray.
- Bake the cake: Preheat the oven to 180°C (350°F). Bake the cake for 40-50 minutes until the top is nicely colored and a knife inserted comes out clean.
- Apply the syrup: Once the cake is hot from the oven, ladle the cooled syrup slowly over the cake. Allow each ladle of syrup to be absorbed before adding the next.
- Chill and serve: Let the cake absorb the syrup fully, then refrigerate. Serve cold to prevent crumbling, optionally with a generous spoonful of ice cream. Enjoy your traditional Greek orange cake!
Notes
- Ensure the phyllo dough is thoroughly dried to avoid sogginess in the final cake.
- The syrup should be cool before pouring on the hot cake to achieve the perfect syrup absorption.
- Serve the cake cold to maintain its structure and flavor.
- Optional cinnamon stick in syrup adds a warm aromatic note.
- Leftover cake can be stored refrigerated in an airtight container for up to 3 days.