Greek Orange Cake

Moist, fragrant, and bursting with citrus flavor, this Greek Orange Cake—also known as “Portokalopita”—is a traditional Mediterranean dessert that’s unlike anything you’ve tasted before. Made with layers of shredded phyllo dough, creamy Greek yogurt, and fresh orange zest, this cake is soaked in a sweet orange syrup that makes every bite tender, juicy, and irresistibly aromatic.

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Why You’ll Love This Recipe
Bursting with Orange Flavor – Real oranges in both the batter and syrup.
Unique Texture – Made with phyllo dough for a light, spongy finish.
No Mixer Needed – Just a whisk, bowl, and simple steps.
Make-Ahead Friendly – Even better the next day once it absorbs the syrup.
Perfect for Entertaining – A beautiful and crowd-pleasing dessert.

Ingredients You’ll Need

For the Cake:

• 1 package phyllo dough (16 oz), thawed
• 1 cup plain Greek yogurt
• ¾ cup vegetable oil
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1 tbsp orange zest (from 2 large oranges)
• 1 tsp vanilla extract
• 4 large eggs

For the Orange Syrup:

• 1 cup orange juice (freshly squeezed)
• 1 cup water
• 1 cup granulated sugar
• ½ tsp cinnamon (optional)
• 1 strip orange peel (optional for extra zest)

Tools You’ll Need

• 9×13 inch baking pan
• Large mixing bowl
• Whisk
• Saucepan
• Rubber spatula
• Kitchen scissors or clean hands to tear phyllo
• Cooling rack

Step-by-Step Instructions

Step 1: Prepare the Phyllo Dough

1. Open the phyllo package and separate the sheets.
2. Tear or cut them into small pieces (about 1-2 inch strips).
3. Spread them out on a clean surface or baking sheet to dry slightly for about 30 minutes.
4. This step helps give the cake its signature texture.

Step 2: Make the Orange Syrup

1. In a saucepan, combine orange juice, water, sugar, cinnamon, and orange peel.
2. Bring to a gentle boil, then reduce heat and simmer for 8–10 minutes.
3. Remove from heat and let the syrup cool completely.
4. Discard the orange peel before using.

Step 3: Prepare the Cake Batter

1. Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan.
2. In a large bowl, whisk together the eggs and sugar until light and slightly frothy.
3. Add the yogurt, oil, orange zest, vanilla, and baking powder. Mix well.
4. Gradually fold in the dried, torn phyllo pieces a handful at a time.
5. Stir until all pieces are fully coated with the batter.

Step 4: Bake the Cake

1. Pour the mixture into the prepared pan and spread evenly.
2. Bake for 35–40 minutes or until the top is golden brown and a toothpick comes out clean.
3. If the top browns too quickly, cover loosely with foil in the last 10 minutes.

Step 5: Soak with Syrup

1. Once the cake is done baking, remove it from the oven and immediately poke holes all over the top using a skewer or fork.
2. Slowly pour the cooled syrup evenly over the hot cake.
3. Let the cake sit and absorb the syrup for at least 1 hour before serving. For best results, chill for a few hours or overnight.

Tips for the Best Greek Orange Cake
Use Fresh Oranges – Fresh zest and juice make all the difference in flavor.
Let the Phyllo Dry – Slightly dried phyllo absorbs the batter better and gives the perfect sponge.
Cool Syrup + Hot Cake – This contrast helps the syrup soak in evenly.
Make Ahead – The flavor improves as it rests, making it perfect for prepping a day early.
Cut Before Serving – Slice into squares or diamonds for easy, elegant presentation.

Serving Suggestions
With Greek Yogurt – Add a dollop on top for extra creaminess.
Dust with Powdered Sugar – For a sweet, decorative finish.
Pair with Coffee or Tea – A perfect match for this citrusy dessert.
Top with Orange Segments – For a fresh, juicy garnish.
Add Pistachios – A sprinkle of crushed nuts adds crunch and color.

How to Store & Reheat

Storing:

• Keep refrigerated in an airtight container for up to 5 days.
• Let sit at room temperature for 10–15 minutes before serving.

Freezing:

• Freeze individual slices in a freezer-safe container for up to 2 months.
• Thaw overnight in the refrigerator.

Reheating:

• Enjoy cold or slightly warmed in the microwave for 20–30 seconds.

Frequently Asked Questions

1. Can I use store-bought orange juice?
   Freshly squeezed is best, but you can use store-bought juice with no added sugar if needed.
2. What kind of yogurt should I use?
   Plain Greek yogurt (full-fat or 2%) gives the best texture and tang.
3. Can I make it dairy-free?
   Use a dairy-free yogurt substitute and check that your phyllo dough is vegan-friendly.
4. What if my syrup doesn’t soak in?
   Make sure the cake is hot and the syrup is cool—this helps absorption.
5. Can I use puff pastry or another dough instead of phyllo?
   No, phyllo is essential for the unique texture of this cake.

Final Thoughts
Greek Orange Cake, or Portokalopita, is a bright and fragrant dessert that showcases the vibrant flavors of the Mediterranean. Its irresistible texture and zesty syrup make it a standout dish for any gathering. Simple to prepare and rich in flavor, this cake is a sweet way to bring sunshine to your table.

Try it once, and it just might become your new favorite citrus dessert!

Preparation Time: 20 minutes
Cooking Time: 40 minutes
Chilling Time: 1 hour (after baking)
Cuisine: Greek

Nutritional Information (Per Serving):
Calories: 310 | Protein: 5g | Carbohydrates: 36g | Fat: 16g | Fiber: 1g | Sodium: 180mg

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