Description
Moist, aromatic, and bursting with citrus flavor, this Greek Orange Cake—also known as Portokalopita—is a traditional Mediterranean dessert made with layers of phyllo dough, Greek yogurt, and plenty of fresh orange syrup. It’s sweet, zesty, and has a beautifully unique texture. Whether served as a light afternoon treat or a festive dessert, this cake is a crowd-pleasing classic with a bright, sunshine-filled twist.
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Ingredients
For the Cake:
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1 pack phyllo dough (14 oz), thawed
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4 large eggs
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1 cup Greek yogurt (plain, full-fat)
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1 cup vegetable oil
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1 cup granulated sugar
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1 tbsp baking powder
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Zest of 2 oranges
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1 tsp vanilla extract
For the Orange Syrup:
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1 cup sugar
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1 cup water
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1 cup fresh orange juice (about 3–4 oranges)
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Peel from 1 orange (optional, for extra aroma)
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1 cinnamon stick (optional)
Instructions
Step 1: Prepare the Phyllo Dough
Preheat oven to 350°F (175°C).
Remove phyllo dough from packaging, separate sheets, and tear or cut into small pieces (1–2 inch strips).
Spread pieces out on a clean surface or tray and let them dry for about 20–30 minutes. This helps create the signature fluffy texture.
Step 2: Make the Orange Syrup
In a saucepan, combine sugar, water, orange juice, and orange peel.
Add cinnamon stick if using.
Bring to a boil, then simmer for 10 minutes until slightly thickened.
Remove from heat and cool completely. Remove peel and cinnamon before using.
Step 3: Prepare the Cake Batter
In a large bowl, whisk together eggs and sugar until smooth.
Add yogurt, oil, orange zest, vanilla, and baking powder. Mix until well combined.
Gently fold in the dried, shredded phyllo pieces a handful at a time. Stir until evenly mixed.
Step 4: Bake the Cake
Grease a 9×13 baking dish and pour in the batter.
Spread evenly with a spatula.
Bake for 35–40 minutes, or until the top is golden and a toothpick comes out clean.
Step 5: Add the Syrup
Remove cake from oven and immediately poke holes all over with a skewer or fork.
Slowly pour the cooled syrup evenly over the hot cake.
Let it absorb and cool completely in the pan.
Step 6: Slice & Serve
Cut into squares or diamond shapes and serve at room temperature.
Optional: Garnish with powdered sugar, a dollop of whipped cream, or thin orange slices.
Notes
Let Phyllo Dry – Gives the cake its signature fluffy, custard-like texture.
Use Fresh Orange Juice – Adds the brightest, most natural flavor.
Cool the Syrup – Cold syrup on hot cake = perfect absorption.
Don’t Rush – Allow cake to soak and cool for best flavor and texture.
Serve Chilled – Delicious at room temperature or cold from the fridge.
- Prep Time: 20 minutes
- Cuisine: Greek