Description
Portokalopita is a traditional Greek orange cake made with layers of crispy phyllo pastry soaked in a fragrant orange syrup. This deliciously moist and citrus-packed dessert combines the crunch of dried phyllo with a creamy orange-flavored batter, finished with a glossy syrup for a uniquely refreshing and indulgent treat perfect for any occasion.
Ingredients
Orange Syrup
- 1 cup (250ml) fresh orange juice
- ¼ cup (60ml) fresh lemon juice
- 1 ½ cups (300g) granulated sugar
- 1 large orange, sliced
- ½ stick cinnamon (optional)
- 2 whole cloves (optional)
- ½ pod vanilla (optional)
Phyllo Base
- 1 lb (450g) phyllo pastry
Cake Batter
- 1 cup (200g) granulated sugar
- 2 tbsp orange zest
- 4 large eggs, room temperature
- 1 tsp vanilla bean paste
- 1 cup (240g) full-fat Greek yogurt
- ½ cup (125ml) fresh orange juice
- ¼ cup (60ml) lemon juice
- 1 cup (240ml) neutral oil (vegetable, sunflower, or canola oil)
- 3 tsp baking powder
- 1 tsp baking soda (bicarbonate of soda)
- ¼ tsp salt
Instructions
- Dry the Phyllo: Remove phyllo pastry from packaging and unroll. Use scissors to cut sheets into thin ribbons. Spread in a loose single layer on two large baking sheets. Leave out at room temperature for a few hours, tossing occasionally, or place in a very low-temp oven (200°F / 90°C) for 10-15 minutes with occasional stirring until dry and brittle. Once dried, break the phyllo into small pieces by hand to create a rough texture.
- Make the Orange Syrup: While phyllo dries, combine sugar, orange juice, lemon juice, cinnamon, cloves, vanilla, and orange slices in a saucepan. Bring to boil over medium-high heat, then reduce to simmer for 10 minutes until syrup thickens slightly. Remove orange slices and place on parchment to dry for decoration. Let syrup cool completely before removing cinnamon stick and vanilla pod.
- Prepare the Cake Batter: Preheat oven to 350°F (180°C). Mist a 9×13-inch baking dish with cake release and line with baking paper. In a large bowl, rub orange zest into sugar using fingertips to release oils. Add eggs and vanilla bean paste, whisking until pale and frothy. Add yogurt, orange juice, lemon juice, and neutral oil, whisking to smooth. Stir in baking powder, baking soda, and salt.
- Combine Phyllo and Batter: Gradually fold dried phyllo into the batter in 3-4 stages, ensuring full incorporation after each addition until no clumps remain. Pour mixture into prepared baking dish and smooth the surface.
- Bake the Cake: Bake for 40–50 minutes until cake is puffed, set in center, and golden brown. Check at 20-30 minutes and tent with foil if browning too quickly.
- Add Syrup and Chill: Remove hot cake from oven and evenly ladle cooled orange syrup over cake, allowing it to soak in. Let cool to room temperature, then refrigerate for several hours or overnight to set.
- Serve: Slice into squares and decorate with candied orange slices if desired. Serve cold or warmed briefly in microwave, optionally with vanilla ice cream, whipped cream, or Greek yogurt.
Notes
- Drying the phyllo is essential to achieve the unique texture of the cake; do not skip this step.
- The optional spices in the syrup (cinnamon, cloves, vanilla) add aromatic complexity but can be omitted if preferred.
- Use full-fat Greek yogurt for best richness and texture.
- Store leftover cake in the refrigerator for up to 3 days; the syrup helps keep it moist.
- For a gluten-free version, consider a different base as phyllo is traditionally wheat-based.
- To avoid overly dark crust, cover the cake with foil mid-way through baking if needed.