Greek Orange Cake (Portokalopita) – A Syrupy, Citrus-Infused Delight

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  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Unroll the phyllo dough and let it dry out for 30 minutes. Then, crumble it into small pieces.

Step 2: Make the Cake Batter

  1. In a large bowl, whisk together eggs, sugar, and oil until smooth.
  2. Add Greek yogurt, baking powder, vanilla, orange zest, and cinnamon. Mix well.
  3. Gently fold in the crumbled phyllo dough until fully incorporated.

Step 3: Bake the Cake

  1. Pour the batter into the greased baking dish.
  2. Bake for 35–40 minutes, or until golden brown and a toothpick comes out clean.

Step 4: Make the Orange Syrup

  1. While the cake is baking, heat water, sugar, orange juice, zest, and cinnamon stick in a saucepan.
  2. Simmer for 7–10 minutes, stirring until slightly thickened.
  3. Remove from heat and let it cool completely.

Step 5: Soak the Cake

  1. Once the cake is done, remove it from the oven and immediately pour the cooled syrup over the hot cake.
  2. Let the cake absorb the syrup for at least 1 hour before slicing.

Serving and Storage Tips

Serving Suggestions:

  • Serve chilled or at room temperature.
  • Garnish with whipped cream, orange slices, or a sprinkle of cinnamon.
  • Enjoy with a cup of Greek coffee or herbal tea.

Storage & Freezing:

  • Fridge: Store in an airtight container for up to 5 days.
  • Freezer: Freeze slices for up to 3 months, then thaw at room temperature.

Variants & Customization

  • Chocolate Orange Twist: Add ½ cup melted dark chocolate to the batter.
  • Nutty Version: Sprinkle chopped walnuts or almonds on top.
  • Extra Citrus: Add lemon zest for a tangier flavor.

FAQ

1. Why do I need to dry out the phyllo dough?

Drying the phyllo makes it easier to crumble and ensures the cake has its signature fluffy texture.

2. Can I use store-bought orange juice?

Fresh orange juice is best, but store-bought works—just use 100% pure juice without additives.

3. How do I keep my cake from getting soggy?

Make sure the syrup is cool before pouring it over the hot cake—this helps it absorb evenly.

4. Can I make this cake ahead of time?

Yes! Portokalopita tastes even better the next day as the flavors develop.

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