Dessert

Portokalopita (Greek Orange Cake)

Name: Portokalopita (Greek Orange Cake)
Prep time: 25 min
Cook time: 1 h
Total time: 4 h 25 min
Yield: 8 servings
Cuisine: greek
Ingredients: 450 g phyllo dough thawed; 480 g granulated sugar; 480 ml water; 2 pcs orange zest and juice; 1 pcs cinnamon stick; 4 pcs large egg; 100 g granulated sugar; 240 g greek yogurt full-fat; 120 ml vegetable oil; 10 g baking powder; 5 ml vanilla extract

This traditional Greek orange cake is made with dried phyllo dough, soaked in a sweet orange-flavored syrup. The texture is moist and custardy on the inside, with a slightly crisp top, perfect for a satisfying dessert.

An original recipe by Forkin

Total time: 4 hr 25 min
Serves: 8
Difficulty: Medium
Per serving: 673 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 gphyllo dough, thawed

syrup

480 ggranulated sugar
480 mlwater
2 pcsorange, zest and juice
1 pcscinnamon stick

cake batter

4 pcslarge egg
100 ggranulated sugar
240 ggreek yogurt, full-fat
120 mlvegetable oil
10 gbaking powder
5 mlvanilla extract

Equipment

saucepan · baking sheet · large bowl · oven · whisk · baking dish

The method

Step by step

1
Prepare the phyllo dough by unrolling it and separating the sheets. Crumple each sheet individually into a loose ball, then place them on a baking sheet to dry out for at least 30 minutes, or up to a few hours, until crispy.
About 30 min
Cook’s note: Drying the phyllo is crucial for the cake's texture, allowing it to absorb the syrup better.
2
While the phyllo dries, prepare the syrup. In a medium saucepan, combine the granulated sugar, water, orange zest, orange juice, and cinnamon stick.
3
Bring the syrup mixture to a boil over medium heat, then reduce the heat and simmer for 10-15 minutes until slightly thickened. Remove from heat and let it cool completely.
About 15 min
Cook’s note: The syrup must be cold when poured over the hot cake, so prepare it well in advance.
4
Preheat your oven to 180°C (350°F). Lightly grease a 9x13 inch (23x33 cm) baking dish.
About 10 min
5
In a large bowl, whisk together the large eggs and granulated sugar until light and fluffy.
About 3 min
6
Stir in the greek yogurt, vegetable oil, baking powder, and vanilla extract until well combined.
About 2 min
7
Gently fold the dried, crumpled phyllo dough into the wet batter until evenly coated. Be careful not to break up the phyllo too much.
About 5 min
8
Pour the mixture into the prepared baking dish and spread it evenly.
About 1 min
9
Bake for 45-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
About 1 hr
Cook’s note: The baking time can vary, so keep an eye on the cake's color and doneness.
10
Immediately upon removing the hot cake from the oven, slowly and evenly pour the cold syrup over the entire surface of the cake.
About 2 min
Cook’s note: The contrast in temperature helps the cake absorb the syrup effectively.
11
Let the portokalopita cool completely and rest for at least 3 hours, or preferably overnight, before serving. This allows the syrup to fully absorb and the flavors to meld.
About 3 hr
Cook’s note: Patience is key here for the best texture and flavor.

Per serving

Nutrition

57%Score

Calories: 672.5kcal
Protein: 10.6g
Carbs: 111.3g
Fat: 21.7g
Fibre: 2.3g
Sugar: 78.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover portokalopita in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Reheating

This cake is best served at room temperature or slightly warmed; reheat gently in the microwave if desired.