Description
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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Ingredients
For the Cake:
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1 package phyllo dough (16 oz), thawed
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1 cup plain Greek yogurt
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¾ cup vegetable oil
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1 cup granulated sugar
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1 tbsp baking powder
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1 tbsp orange zest (from 2 large oranges)
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1 tsp vanilla extract
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4 large eggs
For the Orange Syrup:
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1 cup orange juice (freshly squeezed)
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1 cup water
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1 cup granulated sugar
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½ tsp cinnamon (optional)
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1 strip orange peel (optional for extra zest)
Instructions
Step 1: Prepare the Phyllo Dough
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Open the phyllo package and separate the sheets.
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Tear or cut them into small pieces (about 1-2 inch strips).
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Spread them out on a clean surface or baking sheet to dry slightly for about 30 minutes.
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This step helps give the cake its signature texture.
Step 2: Make the Orange Syrup
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In a saucepan, combine orange juice, water, sugar, cinnamon, and orange peel.
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Bring to a gentle boil, then reduce heat and simmer for 8–10 minutes.
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Remove from heat and let the syrup cool completely.
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Discard the orange peel before using.
Step 3: Prepare the Cake Batter
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Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan.
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In a large bowl, whisk together the eggs and sugar until light and slightly frothy.
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Add the yogurt, oil, orange zest, vanilla, and baking powder. Mix well.
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Gradually fold in the dried, torn phyllo pieces a handful at a time.
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Stir until all pieces are fully coated with the batter.
Step 4: Bake the Cake
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Pour the mixture into the prepared pan and spread evenly.
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Bake for 35–40 minutes or until the top is golden brown and a toothpick comes out clean.
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If the top browns too quickly, cover loosely with foil in the last 10 minutes.
Step 5: Soak with Syrup
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Once the cake is done baking, remove it from the oven and immediately poke holes all over the top using a skewer or fork.
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Slowly pour the cooled syrup evenly over the hot cake.
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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.
Notes
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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Cuisine: Greek