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.
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
Instructions
- Prepare the phyllo by tearing sheets into small pieces and spread on towels or baking sheets. Air dry 30–45 minutes, tossing occasionally.
- 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.
- 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.
- Pour batter into prepared pan and bake 35–40 minutes until golden and a toothpick comes out clean.
- Immediately pour cooled syrup over hot cake. Allow to absorb, then cool completely. Refrigerate at least 2 hours before serving (overnight is best).
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.
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
