Description
If you’re craving something sweet, citrusy, and irresistibly moist, this Greek Orange Cake is the perfect treat. Also known as Portokalopita, this traditional dessert is made with flaky phyllo dough, fresh oranges, creamy yogurt, and soaked in a fragrant orange syrup. Each bite is bursting with Mediterranean flavor and just the right balance of sweet and tangy.
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Ingredients
For the Cake:
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1 lb phyllo dough (thawed and crumpled into strips)
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1 cup plain Greek yogurt (full-fat)
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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 tsp vanilla extract
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Zest of 2 large oranges
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4 large eggs
For the Orange Syrup:
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1 cup freshly squeezed orange juice (about 2 large oranges)
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1 cup granulated sugar
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½ cup water
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Zest of 1 orange
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1 cinnamon stick
For Garnish (Optional):
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Thinly sliced oranges (fresh or candied)
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Powdered sugar
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Fresh mint leaves
Instructions
Step 1: Prep the Phyllo Dough
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Preheat your oven to 350°F (175°C).
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Open the phyllo dough and tear or slice it into rough strips (about 1-2 inches wide).
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Spread the strips on a clean surface or baking sheet and let them dry out for 20–30 minutes. This helps absorb the custard better.
Step 2: Make the Orange Syrup
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In a saucepan, combine orange juice, sugar, water, orange zest, and cinnamon stick.
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Bring to a gentle boil over medium heat, then reduce and simmer for 10–12 minutes until slightly thickened.
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Remove from heat, discard the cinnamon stick, and let the syrup cool completely.
Step 3: Make the Cake Batter
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In a large bowl, whisk together eggs, sugar, and orange zest until light and frothy.
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Add Greek yogurt, oil, baking powder, and vanilla extract. Mix until smooth.
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Gently fold in the dried, crumpled phyllo dough strips a handful at a time, making sure they’re well coated.
Step 4: Bake the Cake
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Lightly grease your 9×13-inch baking dish.
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Pour the batter into the dish and spread evenly.
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Bake for 35–40 minutes, or until golden and a toothpick inserted in the center comes out clean.
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Remove from oven and let cool for 10 minutes.
Step 5: Soak with Orange Syrup
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Slowly pour the cooled orange syrup over the slightly warm cake, allowing it to absorb fully.
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Let the cake sit for at least 1 hour at room temperature (or refrigerate for a chilled version) before serving.
Step 6: Garnish & Serve
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Garnish with thin orange slices, a dusting of powdered sugar, or a few mint leaves.
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Cut into squares or diamonds and serve with Greek coffee or tea.
Notes
Dry the Phyllo – This helps it soak up the custard mixture without getting soggy.
Cool the Syrup – Always pour cool syrup over warm cake for the best texture.
Use Fresh Oranges – Fresh juice and zest give it an unbeatable flavor.
Let It Rest – Allowing the cake to sit lets the syrup soak in deeply and enhances flavor.
Serve Cold or Room Temp – Both ways are delicious, but chilled cake is perfect for summer.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Cuisine: Greek