Go Back

Portokalopita Delight

A vibrant and delicious Greek orange cake made with flaky phyllo dough and soaked in a luscious orange syrup.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Greek
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Orange Syrup
  • 2 cups granulated sugar Adds sweetness and depth to your cake.
  • 2 cups water Acts as the base for your luscious syrup.
  • ⅓ cup orange juice Fresh juice infuses vibrant orange flavor.
  • 1 stick cinnamon Adds a warm, spicy note that complements the oranges.
  • 3 pieces orange peels Providing an aromatic zest to the syrup.
For the Cake
  • 1 pound pastry phyllo dough (thawed) Gives the cake its unique texture.
  • 1 cup Greek yogurt (strained) Contributes to moistness and richness.
  • 1 cup granulated sugar Sweetens the batter to balance the tartness of orange.
  • 1 cup sunflower oil Maintains moisture and provides a tender crumb.
  • 1 cup orange juice Fresh juice intensifies the citrus flavor throughout.
  • 2 tablespoons baking powder Ensures the cake rises beautifully.
  • 1 teaspoon vanilla extract Enhancing the overall sweetness with a fragrant touch.
  • 1-3 pieces orange zest Amplifies that fresh orange zing you’ll adore.
  • 1 pinch salt Elevates and balances the sweet and citrus flavors.

Method
 

Preparation
  1. In a saucepan, combine 2 cups water, 2 cups granulated sugar, ⅓ cup orange juice, a stick of cinnamon, and orange peels. Bring to a gentle boil, stirring until the sugar dissolves. Let it simmer for 10 minutes, then set aside to cool.
  2. Meanwhile, break the phyllo dough into small pieces, about 2 inches wide, and allow it to dry out for about 30 minutes.
  3. In a large mixing bowl, combine 1 cup strained Greek yogurt, 1 cup granulated sugar, 1 cup sunflower oil, 1 cup orange juice, 2 tablespoons baking powder, 1 teaspoon vanilla extract, orange zest, and a pinch of salt. Mix until well combined.
  4. Gently fold the broken phyllo pieces into the batter until everything is fully incorporated and coated.
Baking
  1. Transfer the mixture into a greased baking pan and smooth the top.
  2. Bake in a preheated oven at 350°F (175°C) for about 40-45 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
Soaking and Serving
  1. Once baked, remove the cake from the oven and immediately pour the cooled syrup over the hot cake. Allow the cake to absorb the syrup completely.
  2. Let the cake cool down to room temperature, then refrigerate for a couple of hours before slicing and serving.

Notes

Serve with a twist of orange zest or a sprinkle of powdered sugar. For added indulgence, pair with whipped cream or vanilla ice cream. Store leftovers in an airtight container in the refrigerator for up to a week.