Portokalopita Recipe (Greek Orange Cake With Phyllo)

This portokalopita recipe makes a soft, syrup-soaked traditional Greek orange cake with flaky phyllo pastry and fresh citrus bursting through every bite. It’s pure melt-in-your-mouth goodness that you’re going to absolutely love!

If you love this soft, syrupy Greek cake but want a version bursting with bright lemon flavour, you’ve got to check out my lemonopita recipe! Or if you're craving something rich and chocolatey, my sokolatopita recipe is the ultimate Greek chocolate cake, quick, sweet and absolutely delicious! And if you want a fun cupcake version inspired by this portokalopita, check out my moist orange cupcakes recipe.

Jump to:

• Why you will love this recipe
• Overview of the key steps
• Watch the short video tutorial
• Ingredients
• Preparation
• Step-by-step instructions
• Top tips
• Serving suggestions
• Storage
• FAQ
• 📖 Recipe
• Related

Why you will love this recipe

• Soft and melt-in-your-mouth: The texture is beautifully soft and tender, almost dissolving as you eat it. That syrup-soaked crumb makes every mouthful pure magic!
• Loaded with flavour: Fresh orange juice and plenty of orange zest give it that bright citrus hit, with just the right amount of sweetness in every bite.
• Perfect to make ahead: It actually tastes even better the next day once the syrup-soaked cake has time to fully absorb all that sweet syrup.
• Classic Greek vibes: This is the kind of dessert that makes you feel like you're sitting at a little café in Greece, sunshine, sea breeze, and a plate of this traditional Greek orange cake in front of you!

Overview of the key steps

1. Make the Syrup: Boil water, sugar, fresh orange juice, orange peel, and cinnamon stick to create the sweet syrup that gives this traditional Greek syrup cake its signature flavour. Set it aside to cool completely.
2. Prepare the Phyllo Sheets: Slice and separate the phyllo sheets, then dry them out in the oven until they’re perfectly crispy and ready to crumble.
3. Mix the Batter: Whisk together the eggs, sugar, Greek yoghurt, orange zest, orange juice, oil, and baking powder. Gently fold in the crispy phyllo flakes.
4. Bake and Add Syrup: Bake until beautifully golden brown, then pour the cooled syrup over the hot cake so it soaks up every drop of sweet syrupy goodness!

Watch the short video tutorial

Want to see exactly how this portokalopita recipe comes together? Watch the video tutorial to follow along step-by-step.

If you enjoy this Greek orange cake, don’t forget to like, leave a comment and share it with your friends!

Ingredients

Let’s take a closer look at what makes this Greek portokalopita so special! As always, check the recipe card below for the exact amounts.

Syrup

• Water & white granulated sugar: The simple base of your syrup that creates that sticky, sweet finish.
• Fresh orange juice: Adds natural sweetness and gives your orange syrup its beautiful vibrant colour and bright citrus flavour.
• Orange peel: Infuses the syrup with bold orange flavour as it simmers. Some people add a splash of orange blossom water for extra floral aroma, but honestly, with plenty of orange peel, you won’t need it.
• Cinnamon stick: Adds a subtle warm spice that works beautifully with the citrus. Trust me you will love it, don’t skip it!

Cake

• Phyllo sheets: The magic that makes this portokalopita recipe so unique! Once dried and crumbled, the phyllo gives a light, flaky texture that soaks up all that beautiful syrup.
• Large eggs: Use eggs at room temperature to help bind the batter and keep it soft and tender.
• Granulated sugar: Sweetens the cake batter without making it too heavy or rich.
• Greek yoghurt: Keeps the cake moist and soft with a slight tang. Use a good quality Greek yoghurt for the best result.
• Fresh orange juice: Again, we’re adding in some more freshly squeezed juice to bring bright citrus flavour and make this truly worthy of being called a Greek orange cake.
• Orange zest: Don’t skip this. The zest gives a strong orange flavour that bursts through every bite.
• Light olive oil: Use a light olive oil to add richness without overpowering. You can also use vegetable oil or sunflower oil, or really anything with a neutral flavour if you prefer.
• Vanilla extract: Adds a gentle sweetness that rounds out the flavour.
• Baking powder: Gives the cake a gentle rise and helps keep it soft and fluffy.

Preparation

• If you’re using frozen phyllo sheets, thaw them completely and bring to room temperature so you can easily slice and separate them.
• Peel the orange skin and zest while the oranges are still whole, then squeeze your fresh orange juice and set it aside for the syrup and cake batter.
• Grab your large mixing bowl, electric mixer, and rubber spatula for folding the phyllo flakes.
• Prepare your baking dish. I’m using a 32 cm by 22 cm baking pan, so try to get something close to this size for the best result.

Step-by-step instructions

Follow these steps to bring this beautiful Greek dessert to life. Use the images as a guide and if you get stuck, watch my video to see how I do it.

Make the syrup

1. Combine the water, sugar, orange juice, orange peel, and cinnamon stick in a saucepan over medium heat.
2. Bring it to a gentle boil and let it bubble for 1 minute.
3. Turn off the heat and set it aside to cool completely while you prepare the cake.

Prepare the phyllo pastry

1. Slice the phyllo sheets into nice thin strips. It’s easier to cut while still rolled up.
2. Loosen and separate the strands with your hands, then spread them loosely over a large baking tray lined with baking paper.
3. Place the tray in the oven at 100°C fan-forced (212°F) for about 30 minutes to dry out the phyllo, tossing halfway through if needed.
4. Once dried and crispy, set aside ready to go into the cake batter.

Prepare the cake batter

1. Increase your oven temperature to 160°C fan-forced (320°F).
2. In your large mixing bowl, beat the eggs and sugar with your electric mixer until pale and creamy.
3. Add the Greek yoghurt, fresh orange juice, light olive oil, vanilla extract, baking powder, and orange zest. Mix everything together until smooth.
4. Scrunch the dried phyllo into small flakes with your hands and gradually fold it into the batter using a spatula, mixing gently after each addition until evenly combined.

Bake the cake

1. Lightly grease your baking dish and dust it with a little flour to prevent sticking.
2. Pour in the batter, smooth the top, and gently tap the dish on the bench to release any air bubbles.
3. Bake for around 40 minutes or until beautifully golden brown. A toothpick inserted should come out clean.
4. Once baked, remove the hot cake from the oven and immediately pour over the cooled/ cold syrup, making sure it soaks evenly.
5. Let the cake rest for at least a few hours so it fully absorbs all that syrup before slicing and serving.

Top tips

• Dry the phyllo properly: The phyllo sheets need to be completely dry and crispy before you fold them into the batter. If they’re still soft, the cake can turn a bit soggy.
• Cold syrup, hot cake: Always pour the cold orange syrup over the hot cake straight from the oven. That’s how you get it to soak in properly and give you that perfect soft, syrup-soaked texture.
• Don’t rush the resting time: Letting the cake sit after adding the syrup gives it time to fully absorb all that sweetness and stiffen up a little before slicing.
• Use fresh oranges: Always use freshly squeezed orange juice and plenty of orange zest. Bottled juice just doesn’t even come close.

Serving suggestions

• Scoop of vanilla ice cream: You can’t go wrong with a big scoop on the side. That creamy ice cream pairs perfectly with the sweet, syrup-soaked cake.
• Whipped cream: Light, fluffy, and perfect for balancing the sweetness.
• A few orange slices: Simple, fresh, and adds a nice pop of colour when serving.
• Greek yoghurt: A good dollop of Greek yoghurt works beautifully if you want something a bit tangier.
• Cinnamon stick or orange peel: If you want to get a little fancy, cut a few small pieces of cinnamon stick or slice up some of the cooked orange peel from the syrup and place it on top for a nice finishing touch.
• Part of a Greek dessert spread: If you’re putting on a little Greek feast or having people over, this goes perfectly alongside other classics like my baklava, diples, and galaktoboureko. Pile them all up on the table and you’ve got yourself a proper dessert spread!

Storage

• Make ahead: This is one of those desserts that actually gets better the next day. The extra time allows the orange syrup to fully soak through and settle, and the cake firms up nicely.
• Storage: Once fully cooled at room temperature, cover and store it in the fridge. It will be good for 4 to 5 days.

Freezing

• Slice the cake into portions, wrap each piece tightly, and freeze for up to 3 months.
• For best results, thaw the slices slowly in the fridge overnight. This helps keep the cake moist with the best texture.

FAQ

📖 Recipe

Related

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