Greek Orange Cake (Portokalopita): A Citrus-Infused Mediterranean Delight

If you’re looking to add a burst of sunshine to your dessert table, Greek Orange Cake, known as Portokalopita, is the answer. This moist, syrup-soaked cake is a traditional Greek dessert made with layers of phyllo pastry, Greek yogurt, and a fragrant orange syrup. Every bite is rich, zesty, and utterly irresistible — it’s the kind of cake that leaves you dreaming of Mediterranean shores.

Why You’ll Love This Cake

  • Unique Texture – Uses crumbled phyllo for a light, sponge-like crumb
  • Intense Orange Flavor – Packed with zest and soaked in a citrus syrup
  • Easy to Make – Simple ingredients and minimal prep
  • Perfect for Any Occasion – Serve it warm or chilled, plain or with whipped cream

Ingredients

For the Cake:

  • 1 package phyllo dough (about 12 oz), thawed and dried
  • 3 eggs
  • 1 cup Greek yogurt
  • ¾ cup vegetable oil
  • 1 cup sugar
  • 1 tablespoon baking powder
  • Zest of 2 oranges
  • 1 teaspoon vanilla extract

For the Syrup:

  • 1 cup water
  • 1 cup sugar
  • 1 cup fresh orange juice (about 2–3 oranges)
  • Peel of 1 orange (optional, for extra fragrance)
  • 1 cinnamon stick (optional)

Optional Toppings:

  • Whipped cream or vanilla ice cream
  • A sprinkle of ground cinnamon
  • Crushed pistachios or walnuts

Instructions

Step 1: Prepare the Phyllo

  1. Thaw the phyllo dough and let it dry out completely — leave it loosely spread out on a counter or baking sheet for a few hours, or bake briefly at a low temp to dry.
  2. Once dry, tear the phyllo into small pieces or crumple into shreds.

Step 2: Make the Cake Batter

  1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large bowl, whisk together the eggs, sugar, orange zest, and vanilla until light and fluffy.
  3. Add the Greek yogurt and vegetable oil, mixing until smooth.
  4. Stir in the baking powder.
  5. Gradually fold in the crumpled phyllo dough, ensuring it’s evenly coated.
  6. Pour the mixture into the prepared baking dish and smooth the top.

Step 3: Bake

  1. Bake for 35–40 minutes, or until the cake is golden and a toothpick comes out clean.

Step 4: Make the Orange Syrup

  1. While the cake bakes, combine water, sugar, orange juice, orange peel, and cinnamon stick in a saucepan.
  2. Bring to a boil, then reduce heat and simmer for 10–12 minutes, until slightly thickened.
  3. Remove the peel and cinnamon stick. Let syrup cool slightly.

Step 5: Soak the Cake

  1. Once the cake is baked, remove from oven and let it cool for 10 minutes.
  2. Slowly pour the warm syrup over the cake, allowing it to soak in gradually.
  3. Let the cake sit for at least 30 minutes (or refrigerate for a few hours) to fully absorb the syrup.

Step 6: Serve

  1. Cut into squares or diamonds.
  2. Serve plain or topped with whipped cream, a scoop of ice cream, or a dusting of cinnamon.

Tips for Success

  • Dry the phyllo thoroughly to avoid sogginess.
  • Let the cake absorb the syrup completely before serving.
  • Use freshly squeezed orange juice for the best flavor.

Variations

  • Chocolate Orange – Add chocolate chips to the batter.
  • Nutty Twist – Stir in crushed walnuts or almonds for texture.
  • Mini Cakes – Bake in muffin tins for individual servings.

Storage

  • Store in the refrigerator for up to 5 days.
  • Can be served cold or reheated in the microwave for a warm treat.
  • Freezes well; wrap tightly and thaw overnight in the fridge.

Conclusion

Greek Orange Cake (Portokalopita) is a dazzling dessert that’s as delightful to eat as it is easy to prepare. Its citrus aroma, syrupy sweetness, and unique texture make it a standout on any dessert table. Whether you’re celebrating a holiday, entertaining guests, or simply treating yourself, this Mediterranean gem will impress every time.

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