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Greek Orange Cake (Portokalopita)

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Portokalopita is a traditional Greek orange cake made with dried phyllo pastry, creamy Greek yogurt, fresh orange, and a fragrant cinnamon-orange syrup. The result is intensely citrusy, wonderfully moist, and deliciously syrup-soaked.

Ingredients

  • Phyllo pastry
  • Large eggs
  • Granulated sugar
  • Greek yogurt
  • Vegetable oil or light olive oil
  • Fresh orange juice
  • Orange zest
  • Baking powder
  • Vanilla extract
  • Granulated sugar, for the syrup
  • Water
  • Fresh orange juice, for the syrup
  • Orange peel
  • Cinnamon stick

Instructions

  1. Remove the phyllo sheets from the package, separate them, and leave them exposed until completely dry and brittle. Crumble the dried phyllo into small, irregular pieces.
  2. While the phyllo dries, combine the sugar, water, orange juice, orange peel, and cinnamon stick for the syrup in a saucepan. Bring to a gentle boil and simmer until the sugar dissolves and the syrup thickens slightly. Remove from the heat and allow to cool.
  3. Preheat the oven to 350°F (175°C) and grease a baking dish.
  4. Whisk the eggs and sugar until pale and slightly fluffy.
  5. Add the Greek yogurt, oil, orange juice, orange zest, baking powder, and vanilla extract. Mix until smooth.
  6. Gradually fold the crumbled phyllo into the orange mixture, adding it in batches and coating the pieces evenly to prevent clumping.
  7. Transfer the mixture to the prepared baking dish and spread it into an even layer.
  8. Bake for 40–50 minutes, until the top is deeply golden and the center is set.
  9. Slowly pour the cooled orange syrup over the hot cake, adding it gradually to give the cake time to absorb the liquid.
  10. Let the cake rest for 1–2 hours, or until the syrup has soaked thoroughly into the cake, before slicing and serving.

Notes

  • Add extra orange zest for a stronger citrus aroma.
  • A little ground cinnamon can be added to the cake mixture for a warmer flavor.
  • Replace part of the orange juice with lemon juice for a sharper citrus flavor.
  • Serve with Greek yogurt or vanilla ice cream and, if desired, chopped pistachios or walnuts.
  • For the best texture, make the cake several hours ahead or the day before serving so the syrup can soak in thoroughly.
  • Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
  • Serve chilled or at room temperature, or microwave an individual slice for 10–15 seconds for a slightly warm serving.

Nutrition

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