Traditional Greek Orange Cake with Syrup (Portokalopita)

Greek Orange cake recipe (Portokalopita)

Fluffy and colourful with the moist of scented syrup! A mouthwatering Greek Orange cake (Portokalopita) with the aromas and blends of fresh oranges and cinnamon. Go over the top and serve with a full spoon of vanilla ice cream and a drizzle of chocolate syrup! Oh and you can always read this delicious recipe in Greek here Πορτοκαλόπιτα συνταγή με φύλλο κρούστας.

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Greek Orange cake recipe (Portokalopita)

Traditional Greek Orange Cake with Syrup (Portokalopita)

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  • Author: Eli K. Giannopoulos
  • Prep Time: 20 min
  • Cook Time: 50 min
  • Total Time: 1 hour 10 minutes
  • Yield: 10 pieces 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: Greek

Description

Looking for a traditional Greek Orange cake recipe? Discover the secrets behind making this extra syrupy Portokalopita infused with the aromas of oranges and cinnamon.



Scale

Ingredients

For the Portokalopita

  • 200g yogurt (2% fat) (7 ounces)
  • 300 ml corn oil (1 and 1/4 of a cup)
  • 300 ml sugar (1 and 1/4 of a cup)
  • 300ml orange juice ( 1 and 1/4 of a cup)
  • 20g baking powder (4 tsps)
  • zest of 1 1/2 orange
  • 1 tsp vanilla extract
  • 440450g phyllo dough (15 ounces)

For the syrup

  • 400ml water (1 and 2/3 of a cup)
  • 400ml sugar (1 and 2/3 of a cup)
  • zest of 1 orange
  • 1 cinnamon stick (optional)


Instructions

  1. Unwrap the phyllo dough from the plastic sleeve; place the sheets on a large surface and leave at room temperature for 20 minutes, in order to dry well. Alternatively, spread a few on a large baking tray and bake at 100C, until dry; repeat with the rest.
  2. To prepare this Greek orange cake, start first by preparing the syrup. Pour into a pot the water, the sugar, the orange zest and a cinammon stick and bring to the boil. Simmer for 5-10 minutes, until the sugar is dissolved and the syrup has thickened. Leave aside to cool.
  3. In the meantime prepare the mixture for the orange cake. Pour the corn oil into a large bowl, add the sugar and whisk. Add the yogurt, the orange juice, the orange zest and the vanilla extract and whisk well, until the ingredients combine and the mixture is smooth. Add the baking powder, and blend lightly.
  4. Tear the sheets of the phyllo dough into small pieces, using your hands and add into the mixture; whisk well.
  5. Using a cooking brush, oil the bottom and the sides of a baking tray (approx.20x30cm / 8×12 inch) and pour in the mixture. Bake in preheated oven at 170-180C for 40-50 minutes until, nicely coloured and cooked through. Check if it is ready, by making a hole with a knife. If the knife comes out clean, then the cake is ready.
  6. To finish the orange cake, ladle slowly the cold syrup over the hot cake. Allow each ladle of syrup to be absorbed, before ladling again.
  7. Allow time for the syrup to be absorbed and put in the refrigerator. Greek orange cake is ideally served cold, not hot, so that it does not crumble.


Nutrition

  • Serving Size: 1 piece
  • Calories: 644kcal
  • Sugar: 62.5g
  • Sodium: 215.5mg
  • Fat: 32g
  • Saturated Fat: 5.2g
  • Unsaturated Fat: 25.3g
  • Trans Fat: 0g
  • Carbohydrates: 86.7g
  • Fiber: 1g
  • Protein: 5.1g
  • Cholesterol: 2.6mg

Keywords: Portokalopita, Greek orange cake recipe, Orange cake with filo, Portokalopita with syrup

Recipe image gallery:

24 Comments

  1. can I use canola oil instead of corn oil?

  2. Don’t make this recipe because it is not complete, he deceive the people,this recipe belong to my friend he is elenolebanes chef zozeif azzam he discovered it ,it need egged

  3. IF YOU ARE LOOKING AT THE PICTURE OF THE SPONGE AND THINKING THAT IS THIS RECIPE YOU WILL BE DISSAPPOINTED IT IS NOT THE SAME RECIPE AS THE ORANGE SPONGE CAKE

  4. Anna Gallo

    One and 1/4 cup of oil seems a bit much in proportion to the rest of the ingredients! Is it correct? I want to be sure before I proceed. Thank you! Anna

  5. Recipe for cake instructions call for pulp and zest however ingredients list call’s only for 2 oranges. So am I to zest the oranges then use the remaining whole oranges in the cake? Thanks for the clarification.

  6. Anne Finney

    Is this recipe correct as it does not list any eggs in the ingredients.

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