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slice of portokalopita on a plate ready to be eaten

Portokalopita Recipe (Greek Orange Cake With Syrup)

This portokalopita recipe makes a soft, syrup soaked Greek orange cake with phyllo pastry, fresh citrus, and melt-in-your-mouth sweetness!
5 from 4 votes
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Greek
Servings 12
Calories 536 kcal

Equipment

  • 1 Baking Dish 32 cm x 22 cm

Ingredients
 
 

Syrup

  • 2 cups water
  • 600 grams sugar
  • 100 ml orange juice freshly squeezed
  • 1 orange peel
  • 1 cinnamon stick

Cake

  • 375 grams filo pastry phyllo
  • 4 eggs
  • 200 grams sugar
  • 200 grams Greek yoghurt
  • 200 ml orange juice
  • 200 ml light olive oil or any neutral-flavoured vegetable oil
  • 2 teaspoon vanilla essence
  • 1 tablespoon baking powder
  • 2 orange zest

Instructions
 

Make the syrup

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

Prepare the filo/ phyllo pastry

  • Slice the filo pastry into thin strips.
  • Loosen and separate the strands, then spread them loosely over a large baking tray lined with baking paper.
  • Place the tray in the oven at 100°C fan-forced (212°F) for about 30 minutes to dry out the filo. Toss the filo halfway through if needed.
  • Remove once dried and crispy. Set aside.

Prepare and bake the cake

  • Increase the oven temperature to 160°C fan-forced (320°F).
  • In a large mixing bowl, beat the eggs and sugar until pale and creamy.
  • Add the yoghurt, orange juice, oil, vanilla essence, baking powder and orange zest. Mix until smooth.
  • Scrunch the dried filo into small flakes with your hands and gradually fold it into the batter, mixing gently after each addition until evenly combined.
  • Lightly grease your baking dish with oil and dust it with flour to prevent sticking.
  • Pour in the batter, smooth the top and tap the dish gently to release any air bubbles.
  • Bake for around 40 minutes or until golden brown. Check with a toothpick. It should come out clean.
  • Once baked, remove from the oven and immediately pour over the cooled syrup.
  • Allow the cake to come to room temperature, then transfer it to the fridge for a few hours to chill before serving.

Video

Notes

  1. Storage: Once brought to room temperature, store it covered in the fridge for 4 to 5 days.
  2. Best served cold: Chilling brings out the best flavour and texture, and it’s even better the next day.

Nutrition

Calories: 536kcalCarbohydrates: 88gProtein: 6gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 56mgSodium: 288mgPotassium: 106mgFiber: 1gSugar: 70gVitamin A: 155IUVitamin C: 17mgCalcium: 103mgIron: 2mg
Keyword greek orange cake, portokalopita
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