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!
Preparing the phyllo for your Portokalopita
As the traditional portokalopita has no flour its very important that the phyllo sheets are prepared correctly – they act as the flour in your cake! So how to prepare them the traditional way?
Firstly, make sure your phyllo sheets are completely dry. When preparing your portokalopita cake, the first thing to do is to take the phyllo sheets out of their wrap, crinkle them a bit with your hands and spread them over your work surface and let them stand for about 20 minutes until completely dry.
Alternatively if you are short on time, crinkle the phyllo up and place it on baking trays and pop them in the oven at 100C/200F to dry. You’ll need to do multiple batches, so when the first batch is ready take them out, crumble them by hand and then repeat until all your portokalopita phyllo is dry.
Love orangey desserts?
If you love orange scented desserts as much as I do, these recipes are made for you!
Oh and you can always read this delicious recipe in Greek here: Πορτοκαλόπιτα συνταγή με φύλλο κρούστας.Print
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.
For the Portokalopita
- 200g yogurt (2% fat) (7 ounces)
- 300 ml vegetable 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
- 440–450g phyllo dough (15 ounces)
- 4 medium sized eggs
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)
- 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/200F, until dry; repeat with the rest.
- 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. Set aside to cool.
- In the meantime prepare the mixture for the orange cake. Pour the vegetable oil into a large bowl, add the sugar and the eggs 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 whisk lightly.
- Crumble the phyllo into small pieces using your hands. Add them gradually into the mixture while whisking so they don’t stick to each other.
- 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 180C/350F for 40-50 minutes until, nicely coloured and cooked through. Check if it is ready, by poking a hole with a knife. If the knife comes out clean, then the cake is ready.
- 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.
- 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. Enjoy with a big spoonful of ice cream!
- 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