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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.

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

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

Find it online: https://thefamilycooking.com/greek-orange-cake-portokalopita-2/