Portokalopita (Greek Orange Cake)
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
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover portokalopita in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
This cake is best served at room temperature or slightly warmed; reheat gently in the microwave if desired.
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