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Greek Orange Cake (Portokalopita)
A deliciously sticky, syrup-soaked dessert made with phyllo dough, fresh oranges, and cinnamon, this cake is a staple in Greek households. It’s moist, fragrant, and bursting with citrus flavor!
Ingredients
For the Cake:
- 6-8 sheets phyllo dough (fresh or frozen, thawed)
- 3 large eggs
- 1 cup granulated sugar
- 1 cup Greek yogurt (full-fat for best texture)
- 1 cup olive oil (or vegetable oil)
- Zest of 2 oranges
- 1/2 cup fresh orange juice (about 1-2 oranges)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
For the Syrup:
- 1 1/2 cups water
- 1 1/2 cups granulated sugar
- 1/2 cup fresh orange juice
- 1 cinnamon stick (or 1/2 tsp ground cinnamon)
- 1 strip orange peel (optional, for extra aroma)
Instructions
1. Prepare the Syrup (First!)
- In a saucepan, combine water, sugar, orange juice, cinnamon stick, and orange peel.
- Bring to a boil, then simmer for 10 minutes until slightly thickened.
- Remove from heat and let cool. (Pouring hot syrup on the cake will make it soggy!)
2. Make the Cake Batter
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a bowl, whisk eggs + sugar until fluffy.
- Add yogurt, oil, orange zest, juice, vanilla, and baking powder. Mix well.
- Tear phyllo sheets into rough pieces (or layer them whole for a crispier top).
3. Assemble & Bake
- Fold phyllo pieces into the batter (don’t overmix—clumps are fine!).
- Pour into the pan and bake for 40-50 minutes until golden.
4. Soak with Syrup
- Once the cake is out of the oven, slowly pour cooled syrup over it.
- Let it absorb for 1-2 hours before serving.
5. Serve
- Garnish with orange slices, powdered sugar, or whipped cream.
- Best at room temperature!
Why This Cake Is Special
- Sticky & Moist – The syrup keeps it delicious for days.
- Phyllo Trick – No need for perfect layers; tearing adds texture!
- Zesty & Aromatic – Fresh orange juice makes it vibrant.
Tip: For extra flair, add 1 tbsp mastiha liqueur (Greek mastic) to the syrup.
Want a gluten-free version? Swap phyllo for semolina or almond flour. Let me know if you try it! 🍊😋
