Make this incredibly delicious portokalopita recipe for the fluffiest slice of Greek orange cake made with yogurt and filo pastry. This lovely moist cake soaks up loads of beautiful syrup and is pretty much a slice of Greek sunshine.
If you enjoy this dessert you should definitely try my sokolatopita recipe for a beautiful Greek chocolate cake. That cake along with this recipe are my two favourites!
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What is Portokalopita?
Portokalopita pronounced por-to-kah-lo-peeta, is a luscious Greek orange cake made with orange zest, Greek yogurt, dried crumbled filo, and soaked in a homemade orange syrup. It is also sometimes called Greek orange pie.
It is another member of the siropiasta family, which essentially refers to any dessert which is soaked in syrup.
How to make this cake - Short video
Here is a quick video of my making this recipe!
Why you’ll love this Greek orange cake
Here’s why this syrup recipe will become a new favourite:
- Bursting with orange flavour: The blend of freshly squeezed orange juice and orange zest infuses the cake with a bright, tangy flavour.
- Super moist texture: Using Greek yogurt and vegetable oil makes sure that the cake remains moist and soft.
- Simple yet so elegant: Despite its complex flavours, this Greek orange cake with syrup is relatively easy to make. It’s a perfect dessert for both casual family gatherings and special occasions.
- Versatile and adaptable: This cake can be enjoyed as a dessert, a sweet breakfast treat, or an afternoon snack. Eat it all day long, folks.
- Good looking: Yup, it’s a looker –pretty impressive.
- Homemade goodness: Made with fresh, wholesome ingredients, this cake has a homely Greek feel to it.
Ingredients
Here are the basics you’ll need to make this easy recipe:
- Filo pastry: Typically sold in packets weighing around 350-400g, filo pastry adds a delicate, flaky texture to the cake. Make sure it's thawed properly if frozen.
- Eggs: Use eggs room temperature, for structure and richness.
- White sugar: You may adjust the amount based on your preference.
- Greek yogurt: Adds moisture and a tangy taste to the cake. Greek yogurt tends to be thicker and creamier than regular yogurt, great for the cake's texture.
- Freshly squeezed orange juice: Adds flavour and moisture to the cake. Use freshly squeezed juice!
- Vegetable oil: Choose a light oil like sunflower oil to avoid overpowering the citrus flavour. Avocado or vegetable are good too.
- Vanilla essence: Use pure vanilla extract for the best results.
- Baking powder: A leavening agent that helps the cake rise and achieve a light, fluffy texture. Make sure it's fresh so it doesn’t flop!
- Orange zest: Grated from the peel of two oranges. Be sure to wash the oranges thoroughly before zesting to remove any wax or residue.
Top tips
Here are my pro tips for getting extra-delicious Greek orange cake:
- Prepare ingredients in advance: Measure and prepare all the ingredients before baking. This will mean a smooth (happier) and efficient baking process.
- Thaw filo pastry properly: If using frozen filo pastry, make sure it is completely thawed before use. Follow the instructions on the package for thawing, usually in the refrigerator overnight.
- Proper mixing: When mixing the batter, avoid overmixing. Fold gently to combine the ingredients until they are just incorporated. Overmixing will result in a dense and tough cake—no thanks!
- Freshly squeezed orange juice: To achieve the best flavour, use freshly squeezed orange juice for the syrup. Bottled or boxed OJ just isn’t the same.
- Syrup absorption: Once the cake is baked, pour the orange syrup over it while it's warm. Allow the cake to cool completely before serving so the syrup can be absorbed fully.
Instructions
Here is a quick run through the recipe, but remember for the full written recipe and ingredients list can be found in the recipe card down below.
Preparing the Syrup
- Combine water, sugar, orange juice, orange peel, and a cinnamon stick in a saucepan.
- Boil for 2 minutes, then set aside to cool.
Making the Batter
- Dry the Filo: Slice and dry the filo pastry in the oven at 100°C for 30 minutes.
- Mix Batter: Beat eggs and sugar until creamy. Add yogurt, orange juice, oil, vanilla essence, baking powder, and orange zest. Mix well. Incorporate the dried filo into the batter gradually.
Baking the Cake
- Pour the batter into a greased and floured baking dish. Bake at 160°C until golden brown, about 40 minutes.
Slicing and Serving
- Pour the cooled syrup over the hot cake immediately after baking. Let it soak for 30 minutes.
- Slice and serve, garnished with Greek yogurt, whipped cream, or ice cream. Enjoy!
What to serve with this recipe
Serve it on its own or with a dollop of whipped cream or a blog of thick Greek yogurt. You can even add a little syrup to the yogurt or some fresh orange zest.
For kids, try it with a scoop of simple vanilla ice cream!
Other Greek syrup recipes to try
If you’re into trying more syrup cakes – try these other recipes of mine:
- Lemonopita is the beautiful lemon sister (or cousin) of Portokalopita.
- If you haven’t tried my baklava recipe, you haven’t lived.
- Here is my classic diples recipe to add the list – Greek pastry with honey.
- Galaktoboureko a Greek custard pie with syrup is another winner. The contrast of creamy and syrupy is SO good.
Storage notes
You can store the cake at room temperature if you plan to eat it within a day or two. Keep it in an airtight container to maintain freshness and prevent it from drying out.
For longer storage, place the cake in an airtight container and refrigerate. It will keep well for up to 5 days. Before serving, let the cake come to room temperature or gently warm it in the oven for a few minutes to restore its texture.
Freezing
To freeze the cake, first allow it to cool completely. This prevents condensation and ice crystals from forming.
Consider cutting the cake into individual portions before freezing. This makes it easier to thaw and enjoy smaller servings without defrosting the entire cake.
Wrap each portion or the entire cake tightly in plastic wrap, then place it in a freezer-safe, airtight container or a heavy-duty freezer bag. This double-layer protection helps prevent freezer burn and preserves the cake’s flavour and texture.
Thawing
For the best results, thaw the cake slowly in the refrigerator. Place the wrapped cake in the fridge and let it thaw overnight. This method helps maintain the cake's moisture and texture.
FAQs
Just whizzing through? Here’s what not to miss:
Can I add nuts to this cake?
Absolutely! Chopped nuts such as almonds, walnuts, or pistachios can be added for extra texture and flavour.
How can I make the cake more orange-flavoured?
To intensify the orange flavour, you can add a few drops of orange extract or increase the amount of orange zest.
Can I use a different type of citrus fruit?
Yes, you can experiment with other citrus fruits like lemons or mandarins.
What should I do if my cake is browning too quickly?
If the top of the cake starts to brown too quickly, cover it loosely with aluminium foil.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the centre comes out clean or with a few crumbs. The cake should also spring back when lightly pressed.
📖 Recipe
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Eleni says
Can’t wait to make this! Thanks for sharing the recipe
Gabi says
What a wonderful recipe.
Κώστας Κ. says
Το πιο gamato γλυκό!
Bev Coniaris says
Can this be made the day before, then refrigerated? Thanks!
Can’t wait to surprise my Greek girls book club with this.
Nikolopaa says
Yes absolutely! Its better that way because the syrup will really soak in well! Hope you enjoy 🙂