Greek Orange Cake (Portokalopita)

Why You’ll Love This Recipe

I love Greek orange cake because it tastes completely different from a standard orange sponge cake. The combination of crumbled phyllo, yogurt, eggs, and orange creates a tender texture that becomes wonderfully juicy once I pour over the syrup.

I also like that the orange flavor runs through the entire dessert. I use fresh zest and juice in the cake and make an orange-infused syrup that soaks into every piece.

This is also a convenient dessert for me to prepare ahead. I find that portokalopita tastes even better after resting because the syrup has more time to distribute throughout the cake.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Greek Orange Cake

• Phyllo pastry
• Large eggs
• Granulated sugar
• Greek yogurt
• Neutral vegetable oil
• Fresh orange juice
• Fresh orange zest
• Baking powder
• Vanilla extract

For the Orange Syrup

• Granulated sugar
• Water
• Fresh orange juice
• Orange peel
• Cinnamon stick, optional

For Serving

• Greek yogurt or crème fraîche, optional
• Fresh orange slices, optional
• Orange zest, optional
• Chopped pistachios, optional

Directions

1. Dry the Phyllo Pastry

I remove the phyllo sheets from their package and separate them loosely. I spread them over baking sheets or a clean work surface and let them dry until they become crisp and brittle.

Once dry, I crumble the phyllo into small, irregular pieces with my hands. I make sure there aren’t any large clumps because I want the pastry distributed evenly throughout the cake.

2. Make the Orange Syrup

I combine sugar, water, fresh orange juice, orange peel, and a cinnamon stick in a saucepan. I bring everything to a boil, then reduce the heat and simmer for about 8–10 minutes.

I remove the syrup from the heat and let it cool completely. I remove the orange peel and cinnamon before pouring the syrup over the cake.

3. Prepare the Pan

I preheat my oven to 350°F (175°C). I lightly grease a 9 x 13-inch baking dish so the cake releases easily after baking.

4. Make the Batter

I whisk the eggs and sugar until well combined and slightly lighter in color. I add the Greek yogurt, vegetable oil, orange juice, orange zest, baking powder, and vanilla.

I whisk everything until I have a smooth, fragrant mixture.

5. Add the Phyllo

I gradually add the crumbled dried phyllo to the batter rather than adding it all at once. I gently fold after each addition so every piece gets coated.

I work relatively quickly because the phyllo begins absorbing the liquid as soon as it enters the batter.

6. Bake

I transfer the mixture to my prepared baking dish and spread it into an even layer.

I bake for approximately 40–50 minutes, until the surface becomes deeply golden and the center is completely baked. I test the center with a skewer before removing the cake from the oven.

7. Add the Orange Syrup

As soon as my cake comes out of the oven, I slowly pour the cooled orange syrup over the hot cake.

I add it gradually, allowing the cake to absorb the liquid before pouring on more. I make sure I distribute the syrup across the entire surface, including the edges.

8. Let the Cake Rest

I resist slicing the cake immediately. I leave it for at least 1–2 hours so the syrup can soak evenly through the phyllo layers.

For an even juicier texture, I refrigerate the cake for several hours or overnight before serving.

Servings and Timing

I usually cut this Greek orange cake into 12 generous pieces, although I can make smaller portions because the syrup makes it quite rich.

• Prep time: 30 minutes
• Phyllo drying time: about 1 hour
• Baking time: 40–50 minutes
• Syrup preparation: 10 minutes
• Resting time: at least 1–2 hours
• Total time: approximately 3 hours 30 minutes
• Servings: 12

I often dry my phyllo and prepare the syrup in advance, which makes the final preparation much quicker.

Variations

For an extra-citrusy portokalopita, I add plenty of finely grated orange zest to the batter and additional orange peel to the syrup. I find this gives the cake an especially fragrant finish.

For a lemon and orange version, I replace some of the orange juice with fresh lemon juice. I like how the additional acidity balances the sweetness of the syrup.

I sometimes add a cinnamon stick to the syrup for gentle warmth. For a more aromatic variation, I can also add a small amount of vanilla.

When I want some crunch, I scatter chopped pistachios or walnuts over each serving. I especially like pistachios because their color looks beautiful against the golden-orange cake.

For a creamy contrast, I serve each piece with a spoonful of thick Greek yogurt. I can lightly sweeten the yogurt with honey when I want a sweeter dessert.

Storage/Reheating

I store leftover Greek orange cake covered in the refrigerator for up to 4 days. Because the cake is soaked in syrup, I find it remains particularly moist during storage.

I can serve portokalopita chilled, at room temperature, or slightly warm. I usually take refrigerated portions out about 20 minutes before serving because I prefer the texture when the cake loses some of its chill.

If I want it warm, I gently heat an individual portion for a few seconds in the microwave. I avoid heating it for too long because I don’t want to dry out the syrup-soaked phyllo.

I can freeze individual portions, although I prefer this cake fresh or refrigerated because freezing can slightly alter its distinctive texture.

FAQs

What is Greek orange cake made from?

Traditional Greek orange cake, or portokalopita, is distinctive because I make it with phyllo pastry rather than relying on flour as the main structural ingredient. I combine dried, crumbled phyllo with a yogurt, egg, oil, and orange mixture before soaking the baked cake in citrus syrup.

Why do I need to dry the phyllo first?

I dry the phyllo so I can crumble it easily and distribute it throughout the batter. If I use soft sheets directly from the package, they can stick together and create dense, gummy sections inside my cake.

Why do I pour cold syrup over hot cake?

I use contrasting temperatures to encourage the cake to absorb the syrup effectively without immediately becoming overly soft. I like preparing my syrup first so it has plenty of time to cool while I make and bake the cake.

Can I make Greek orange cake ahead of time?

Yes. I find portokalopita particularly suitable for making ahead because resting allows the orange syrup to penetrate the cake evenly. I can prepare it the day before, refrigerate it overnight, and bring it closer to room temperature before serving.

What should I serve with portokalopita?

I often serve it on its own because it’s already rich and syrupy. When I want an accompaniment, I add thick Greek yogurt, crème fraîche, vanilla ice cream, or lightly whipped cream. I sometimes finish it with fresh orange zest and chopped pistachios.

Conclusion

Greek orange cake is one of the most distinctive ways I enjoy combining orange with a rich, syrupy dessert. I love how dried phyllo transforms after baking and soaking, creating a wonderfully moist texture that carries the fresh orange flavor throughout every bite.

Greek Orange Cake (Portokalopita)

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Greek orange cake, or portokalopita, is a fragrant, syrup-soaked dessert made with dried phyllo pastry, Greek yogurt, and fresh orange. Its wonderfully moist texture and intense citrus flavor make it especially delicious after resting.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 50–60 minutes
• Total Time: Approximately 3 hours 30 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

• Phyllo pastry
• Large eggs
• Granulated sugar
• Greek yogurt
• Neutral vegetable oil
• Fresh orange juice
• Fresh orange zest
• Baking powder
• Vanilla extract
• Granulated sugar, for the syrup
• Water, for the syrup
• Fresh orange juice, for the syrup
• Orange peel, for the syrup
• Cinnamon stick, optional
• Greek yogurt or crème fraîche, optional for serving
• Fresh orange slices, optional for serving
• Orange zest, optional for serving
• Chopped pistachios, optional for serving

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Instructions

1. Separate the phyllo sheets loosely and spread them over baking sheets or a clean work surface. Leave them to dry for about 1 hour, or until crisp and brittle. Crumble the dried phyllo into small, irregular pieces, breaking apart any large clumps.
2. Combine the granulated sugar, water, fresh orange juice, orange peel, and optional cinnamon stick for the syrup in a saucepan. Bring to a boil, reduce the heat, and simmer for 8 to 10 minutes. Remove from the heat and cool completely, then discard the orange peel and cinnamon stick.
3. Preheat the oven to 350°F (175°C). Lightly grease a 9 x 13-inch baking dish.
4. Whisk the eggs and granulated sugar until well combined and slightly lighter in color. Add the Greek yogurt, vegetable oil, fresh orange juice, orange zest, baking powder, and vanilla extract. Whisk until smooth.
5. Gradually add the crumbled dried phyllo to the batter, gently folding after each addition so every piece is evenly coated. Work relatively quickly because the phyllo will begin absorbing the liquid.
6. Transfer the mixture to the prepared baking dish and spread it into an even layer.
7. Bake for 40 to 50 minutes, until the surface is deeply golden and a skewer inserted into the center indicates the cake is fully baked.
8. Immediately after removing the hot cake from the oven, slowly pour the completely cooled orange syrup over the surface. Add the syrup gradually, allowing it to absorb between additions and distributing it evenly over the center and edges.
9. Allow the cake to rest for at least 1 to 2 hours before slicing so the syrup can soak evenly throughout the phyllo. For an especially juicy texture, refrigerate for several hours or overnight.
10. Serve chilled, at room temperature, or slightly warm, with optional Greek yogurt or crème fraîche, fresh orange, orange zest, and chopped pistachios.

Notes

• Dry the phyllo thoroughly before crumbling it to prevent dense or gummy sections in the finished cake.
• Prepare the orange syrup before baking so it has time to cool completely. Pour the cold syrup gradually over the cake while the cake is still hot.
• For extra citrus flavor, increase the fresh orange zest in the batter or add additional orange peel to the syrup.
• For a lemon-orange variation, replace some of the orange juice with fresh lemon juice.
• A cinnamon stick or a small amount of vanilla can be added to the syrup for extra fragrance.
• Serve with chopped pistachios or walnuts for additional texture.
• Thick Greek yogurt can be lightly sweetened with honey for a creamy accompaniment.
• Store covered in the refrigerator for up to 4 days.
• For the best texture after refrigeration, let individual portions stand at room temperature for about 20 minutes before serving.

Nutrition

• Serving Size: 1 piece
• Calories: 390 kcal
• Sugar: 34 g
• Sodium: 220 mg
• Fat: 19 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 75 mg