Portokalopita (Greek Orange Cake)

Why You’ll Love This Recipe

This dessert is a beautiful combination of textures and flavors — crisp phyllo pastry melded with a soft, custardy base, all infused with a bright orange aroma. It’s naturally sweetened, light yet indulgent, and ideal for entertaining or a family treat. The syrup soaks in perfectly, giving every bite a luscious, moist consistency.

Ingredients

For the Cake:
1 lb (450g) phyllo pastry sheets, thawed
4 large eggs
1 cup (240g) full-fat Greek yogurt
1 cup (200g) granulated sugar
1 tbsp baking powder
Zest of 2 oranges
½ cup (120ml) light olive oil or neutral vegetable oil
1 tsp pure vanilla extract

For the Orange Syrup:
1 cup (200g) granulated sugar
1 cup (240ml) water
1 cup (240ml) fresh orange juice (about 3–4 oranges)
Zest of 1 orange
Optional: 1 cinnamon stick or 1 teaspoon orange blossom water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Phyllo
   Tear phyllo sheets into small pieces (about the size of confetti or postage stamps) and spread on clean towels or baking sheets. Let them air dry 30–45 minutes, tossing occasionally.

2. Make the Orange Syrup
   Combine sugar, water, orange juice, and orange zest in a saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer for 6–8 minutes until slightly thickened. Remove from heat and add optional cinnamon stick or orange blossom water. Let cool completely.

3. Make the Cake Batter
   Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish. Beat eggs and sugar until pale and frothy. Add Greek yogurt, orange zest, oil, vanilla extract, and baking powder. Fold in dried phyllo pieces gradually, coating evenly without overmixing.

4. Bake the Cake
   Pour batter into the prepared pan and spread evenly. Bake 35–40 minutes until the top is golden and a toothpick comes out clean. Immediately pour the cooled syrup over the hot cake. Allow to absorb, then cool completely at room temperature. Refrigerate at least 2 hours before serving (overnight is best).

Servings and timing

Servings: 8–10
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

• Use blood oranges for a more intense color and flavor.

• Add a teaspoon of finely grated lemon zest for extra citrus aroma.

• Sprinkle chopped walnuts or almonds on top for crunch.

• Swap Greek yogurt for plant-based yogurt for a dairy-free version.

• Add a teaspoon of orange liqueur in the syrup for a boozy twist.

Storage/reheating

• Store in the refrigerator covered for up to 4 days.

• Cake is best served cold or at room temperature; reheating is optional but not necessary.

• Syrup-soaked portions can be portioned and frozen for up to 1 month.

FAQs

Can I use store-bought phyllo?

Yes, pre-packaged phyllo works perfectly. Make sure it is thawed before using.

Can I make this cake ahead of time?

Absolutely. It tastes even better the next day after the syrup has fully absorbed.

Can I use all-purpose flour instead of phyllo?

Traditional Portokalopita uses phyllo. Using flour will create a different texture.

How long should the syrup cool before pouring?

Let it cool completely to room temperature for perfect absorption.

Can I make this dairy-free?

Yes, substitute Greek yogurt with plant-based yogurt.

Can I add other flavors?

A pinch of nutmeg or cardamom complements the orange flavor beautifully.

Can I use a different type of oil?

Light olive oil, vegetable oil, or even melted coconut oil works well.

Is this cake gluten-free?

No, traditional phyllo contains wheat. Use gluten-free phyllo for a gluten-free option.

How do I store leftovers?

Cover tightly and refrigerate for up to 4 days.

Can I serve this as individual portions?

Yes, slice into squares or use a round pan to cut wedges for individual servings.

Conclusion

Portokalopita is a classic Greek dessert that combines flaky phyllo, creamy yogurt, and the bright aroma of oranges in a syrup-soaked cake. It’s refreshing, light, and indulgent at the same time. Perfect for summer gatherings, holiday desserts, or simply as a treat to enjoy with family and friends.

Portokalopita (Greek Orange Cake)

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8–10 servings
• Category: Dessert
• Method: Baked
• Cuisine: Greek
• Diet: Vegetarian

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Description

Portokalopita is a traditional Greek orange cake made with flaky phyllo pastry, Greek yogurt, and a sweet, zesty orange syrup. Moist, fragrant, and perfect for summer or any time you crave a citrusy dessert.

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Ingredients

1 lb (450g) phyllo pastry sheets, thawed

4 large eggs

1 cup (240g) full-fat Greek yogurt

1 cup (200g) granulated sugar

1 tbsp baking powder

Zest of 2 oranges

½ cup (120ml) light olive oil or neutral vegetable oil

1 tsp pure vanilla extract

For the Orange Syrup:

1 cup (200g) granulated sugar

1 cup (240ml) water

1 cup (240ml) fresh orange juice (about 3–4 oranges)

Zest of 1 orange

Optional: 1 cinnamon stick or 1 tsp orange blossom water

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Instructions

1. Prepare the phyllo by tearing sheets into small pieces and spread on towels or baking sheets. Air dry 30–45 minutes, tossing occasionally.
2. Make the orange syrup: combine sugar, water, orange juice, and zest in a saucepan. Boil, then simmer 6–8 minutes until slightly thickened. Remove from heat and add optional cinnamon stick or orange blossom water. Let cool completely.
3. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
4. Beat eggs and sugar until pale and frothy. Add Greek yogurt, orange zest, oil, vanilla extract, and baking powder. Fold in dried phyllo pieces gradually.
5. Pour batter into prepared pan and bake 35–40 minutes until golden and a toothpick comes out clean.
6. Immediately pour cooled syrup over hot cake. Allow to absorb, then cool completely. Refrigerate at least 2 hours before serving (overnight is best).

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Notes

Best served cold or at room temperature.

Store covered in the refrigerator for up to 4 days.

Portion and freeze syrup-soaked pieces for up to 1 month.

Optional: add nuts or extra zest for variation.

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Nutrition

• Serving Size: 1 slice
• Calories: Approx. 380
• Sugar: 28g
• Sodium: 50mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: undefined
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 70mg