Greek Orange Cake (Portolalolita)
Portokalopita is a beloved Greek dessert made with shredded phyllo dough soaked in a luscious orange-infused custard and baked to golden perfection. This cake is intensely aromatic, sweet, and satisfying — perfect for any special occasion or as a flavorful end to a Mediterranean meal.
⏱️ Time Required
Prep Time: 20 minutes
Cook Time: 45 minutes
Resting & Syrup Soaking: 1 hour
Total Time: ~2 hours
Yield: Serves 10–12
Ingredients
For the Cake:
1 package (450g / 1 lb) phyllo dough, thawed
1 cup (240 ml) Greek yogurt
¾ cup (150 g) granulated sugar
½ cup (120 ml) olive oil
½ cup (120 ml) orange juice (freshly squeezed preferred)
1 tbsp orange zest (from 1–2 oranges)
1 tsp baking powder
4 large eggs
1 tsp vanilla extract
For the Syrup:
1 cup (200 g) granulated sugar
1 cup (240 ml) water
½ cup (120 ml) orange juice
1 strip of orange peel or 1 tsp zest
1 cinnamon stick (optional)
Instructions
Step 1: Prepare the phyllo
1. Preheat oven to 350°F (175°C).
2. Remove phyllo sheets from packaging. Let them dry slightly for about 10–15 minutes on a clean surface, then crumble into small pieces using your hands. Set aside.
Step 2: Make the batter
1. In a large bowl, whisk together the eggs and sugar until light and fluffy.
2. Add the yogurt, orange juice, oil, orange zest, vanilla, and baking powder. Mix well.
3. Gently fold the crumbled phyllo into the wet ingredients in batches, ensuring it’s fully incorporated but not overmixed.
Step 3: Bake the cake
1. Grease a 9×13-inch baking dish with olive oil.
2. Pour the mixture into the dish and spread evenly.
3. Bake for 40–45 minutes, or until golden and a toothpick comes out clean.
Step 4: Make the syrup
1. While the cake is baking, place all syrup ingredients into a saucepan.
2. Bring to a boil, then reduce heat and simmer for 8–10 minutes until slightly thickened.
3. Remove from heat and discard orange peel and cinnamon stick. Let cool.
Step 5: Soak the cake
1. Once the cake is baked, poke small holes with a toothpick or skewer.
2. Slowly pour the cooled syrup over the hot cake.
3. Let the cake rest for at least 1 hour, allowing the syrup to soak in fully.
Step 6: Serve
1. Cut into squares or diamonds and garnish with extra orange zest, powdered sugar, or a dollop of Greek yogurt or whipped cream.
Notes
The drying and crumbling of phyllo is essential for the signature texture.
Use sweet, ripe oranges for the best citrus flavor.
Syrup can be infused with star anise or cardamom for extra complexity.
Tips
For an extra moist cake, you can double the syrup recipe.
Add chocolate chips or shredded coconut to the batter for a twist.
This cake can be made a day in advance and tastes even better the next day after the syrup fully soaks in.
❓ Questions & Answers
Q: Can I make this cake without yogurt?
A: Yes, you can substitute it with sour cream or a dairy-free yogurt alternative.
Q: Can I freeze portokalopita?
A: Yes! Freeze slices wrapped tightly in plastic and foil. Thaw overnight in the fridge and reheat gently.
Q: What’s the best way to dry out the phyllo?
A: Let it sit on the counter, loosely spread out for 10–15 minutes until it becomes crisp and easy to crumble.
Q: Can I reduce the sugar in the syrup?
A: Yes, reduce sugar to ¾ cup for a less sweet version, though it may slightly affect the syrup’s texture.
️ Nutritional Information
Calories 310 kcal
Protein 5 g
Fat 14 g
Carbohydrates 42 g
Sugars 28 g
Fiber 1 g
Sodium 120 mg
Vitamin C 15% DV