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Traditional Greek Orange Cake (Portokalopita)

Portokalopita is a traditional Greek orange cake made with crispy phyllo pastry, Greek yogurt, and fresh orange zest, then soaked in a fragrant homemade orange syrup. Wonderfully moist, bursting with citrus flavor, and irresistibly syrupy, this delicious dessert brings a taste of Greece to every bite.
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Prep Time 30 minutes
Cook Time 40 minutes
Chilling Time 2 hours
Servings: 12
Course: Dessert
Cuisine: Greek
Ingredients Method

Ingredients
  

1. For the Cake
  • 400 g phyllo pastry sheets 14 oz
  • orange zest from 2–3 oranges
  • 120 g sugar approx. ½ cup + 1½ tbsp
  • 150 ml vegetable oil ⅔ cup
  • 4 medium eggs
  • 200 g Greek yogurt approx. ¾ cup + 1 tbsp
  • 20 g baking powder approx. 5 tsp
  • 1 pinch salt
2. For the Orange Syrup
  • 400 ml fresh orange juice approx. 1⅔ cups
  • 100 ml water approx. ⅖ cup
  • 400 g sugar approx. 2 cups
  • orange peel from 2 oranges

Method
 

  1. Prepare the phyllo: Cut 400 g of phyllo pastry sheets into small pieces and spread them out on a baking tray.
  2. Dry the phyllo: Place the tray in an oven preheated to 100°C (212°F) for approximately 10 minutes. The phyllo should be completely dry and brittle before crumbling.
  3. Prepare the cake mixture: Crack 4 medium eggs into a large mixing bowl and add a pinch of salt. Begin beating the eggs, gradually adding 120 g of sugar. Once the eggs are well beaten, add 200 g of strained Greek yogurt and the vegetable oil. Continue mixing with a whisk until smooth and creamy.
  4. Add the orange zest: Add the finely grated zest of 2 fresh oranges and mix well.
  5. Add the baking powder: Add 20 g of baking powder and whisk until evenly incorporated.
  6. Incorporate the phyllo: Crumble the dried phyllo and gradually add it to the mixture. Use two forks to gently toss and separate the pieces, ensuring every piece is coated with batter. Don't worry if the mixture becomes very thick — this is normal.
  7. Prepare the baking pan: Brush a 20 × 30 cm (approximately 8 × 12-inch) baking pan with oil, including the sides.
  8. Fill the pan: Transfer the mixture to the prepared pan and spread it evenly.
  9. Bake the cake: Bake in a preheated oven at 180°C (356°F) for approximately 40-45 minutes, until golden.
  10. Prepare the orange syrup: While the cake is baking, combine 400 ml of fresh orange juice, 100 ml of water, 400 g of sugar, and the peel from 2 oranges in a saucepan. Brown sugar is a wonderful option for a deeper flavor and a beautiful caramel color.
  11. Simmer the syrup: Bring the mixture to a boil. As soon as it starts bubbling, simmer for exactly 5 minutes, then remove from the heat.
  12. Check the cake: Insert a toothpick into the center. If it comes out clean, the Portokalopita is ready.
  13. Pierce the cake: While the cake is still hot, prick its surface all over with a toothpick. This helps the syrup soak deeply and evenly into the cake.
  14. Add the warm syrup: Slowly pour the warm orange syrup over the hot Portokalopita, allowing it to soak into the cake.
  15. Cool and refrigerate: Let the cake cool completely, then refrigerate for at least 2 hours.
  16. Slice and serve: Cut into generous squares. Serve with a dollop of Greek yogurt or a scoop of vanilla ice cream, if desired.