Orange Cake

Enjoy the delightful flavors of Greece with this Portokalopita - Orange Cake recipe. This traditional Greek dessert, features layers of phyllo pastry soaked in an orange syrup. With the perfect balance of citrusy sweetness and a hint of cinnamon, this Orange Cake is a true classic.

Whether you're hosting a dinner party or simply want to create a unique cake with a handful of oranges, this Portokalopita - Greek orange phyllo cake is one of the best Greek recipes for good reason.

What is Portokalopita - Orange Cake?

Authentic Portokalopita, also known as Orange Cake, is a classic Greek dessert that captures the essence of Mediterranean flavors. With its traditional Greek charm and irresistible flavor, this delicious cake recipe is a must-try for those craving a taste of Greece.

Ingredients and substitutions for the best Orange Cake

• Phyllo pastry: Thin layers of phyllo sheets or filo pastry create layers of beautiful light layers between this orange custard. You could replace with puff pastry, though this would likely result in a different texture.
• Oranges: Whole orange is required here as the zest flavors the batter and fresh orange juice is concentrated in the homemade syrup that soaks into the cake. Medium Valencia or Naval oranges will work perfectly.
• Greek yogurt: Thick Greek yogurt helps to create a sturdy custard alongside the eggs and oil. You could replace in equal measure with plain yogurt or thick coconut yogurt, if you are dairy free.
• Eggs: The eggs helps give structure and binding all the liquid together.
• Sugar: Superfine or caster sugar thanks to it's fine texture dissolves best and adds sweetness without additional flavors. You could replace with raw or light brown sugar for the syrup.
• Sunflower oil: The oil helps bind the liquid custard to the phyllo, as well as giving fat content to the cake, resulting in a tender texture in the pastry. You could replace with vegetable oil or Olive oil for a slightly different, but equally delicious flavor.
• Vanilla extract: Vanilla extract acts as a flavor enhancer and create depth of flavor.
• Cinnamon stick: Cinnamon adds depth of flavor to the syrup. If you can't source cinnamon sticks, replace with ¼ teaspoon ground cinnamon. To avoid it clumping, sieve into 1 tablespoon of the syrup and combine until smooth and then pour into the remaining syrup mixture.

See recipe card for quantities.

How to make Orange Cake:

Step 1: Slice or tear your thin phyllo dough: Tear the into small pieces so it has a little drying time.

Step 2: Combine the eggs and sugar: We want these to be combined until thick and pale.

Step 3: Make it Greek: Add in the Greek yogurt, orange zest and baking powder to the egg mixture and whisk.

Step 4: Drizzle in the oil: Slowly and steadily add in the sunflower oil until the mixture is well combined and a light custard in color.

Step 5: Throw in the pastry: The torn and slightly dry pastry should be thrown in handful amounts into the custard, pressing the pieces down to really soak up every last little bit of the cake mixture.

Step 6: Bake: Pour into your cake tin and bake in your preheated oven for 1 hour until golden and crispy on top.

Step 7: Make that syrup: Simmer the syrup ingredients until the sugar dissolves and it has slightly reduced and deeper in color.

Step 8: Syrup soak: Pour the thin syrup over the hot cake and allow to sit and soak for at least 1 hour.

Step 9: Serve: Slice a big slice of this pastry cake and serve with a fork. Dig in!

FAQ's for the best Orange Cake

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Orange Cake

Sylvie Taylor

This irresistible Portokalopita - Orange Cake recipe is a traditional Greek dessert, featuring layers of phyllo pastry soaked in an orange syrup. It has a subtle orange flavor, but it's those waves of pastry that make this one quite unforgettable!

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Syrup soaking time 1 hour hr

Total Time 2 hours hrs 25 minutes mins

Course Dessert

Cuisine Greek

Servings 10

Calories 552 kcal

Ingredients

  

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Phyllo cake

• 500 grams / 1 pound phyllo pastry
• 220 grams / 4 large eggs room temperature
• 200 grams / 1 cup superfine/caster sugar
• 2 oranges zested approximately 18 grams / 3 tablespoons, finely chopped
• 300 grams / 10.5 ounces Greek yogurt
• 2 teaspoons vanilla extract
• 4 grams / 1 teaspoon baking powder
• 250 milliliters / 1 cup sunflower oil

Syrup

• 200 grams / 1 cup superfine/caster sugar
• 350 milliliters / 1 ½ cups lukewarm water
• 80 milliliters / ⅓ cup orange juice (2 medium oranges)
• 1 cinnamon stick

Instructions

 

Phyllo cake

• Preheat your oven to 180C/350F and greaseproof your cake tin with 2 tablespoons of sunflower oil. Set aside.
• Cut or shred the phyllo pastry into ½ inch pieces.
• Place the eggs and sugar in a bowl and beat on medium speed with a mixer until pale and fluffy.
• Add the orange zest, greek yogurt, vanilla extract and baking powder. Beat on medium speed until well combined.
• Whilst mixing, slowly add the sunflower oil in a steady stream until well combined.
• Add in a handful of the torn phyllo pastry into the mixture and stir through to incorporate, continue adding a handful at a time and stirring until fully incorporated.
• Pour into your cake tin, smoothing out evenly and bake until golden brown, approximately 1 hour.

Syrup

• Meanwhile, place the sugar, water, orange juice and cinnamon stick into a saucepan on medium heat until simmering and the mixture has reduced somewhat, approximately 3 minutes.
• Remove the cake from the oven and allow to cool for 5 minutes.
• Pour the syrup evenly over the top and allow to sit and at least 1 hour to soak up the syrup and cool fully.
• Slice and serve.
• Enjoy!

Video

Notes

• Phyllo pastry: Thin layers of phyllo sheets or filo pastry create layers of beautiful light layers between this orange custard. You could replace with puff pastry, though this would likely result in a different texture.
• Oranges: Whole orange is required here as the zest flavors the batter and fresh orange juice is concentrated in the homemade syrup that soaks into the cake. Medium Valencia or Naval oranges will work perfectly.
• Greek yogurt: Thick Greek yogurt helps to create a sturdy custard alongside the eggs and oil. You could replace in equal measure with plain yogurt or thick coconut yogurt, if you are dairy free.
• Sunflower oil: The oil helps bind the liquid custard to the phyllo, as well as giving fat content to the cake, resulting in a tender texture in the pastry. You could replace with vegetable oil or Olive oil for a slightly different, but equally delicious flavor.
• Cinnamon stick: Cinnamon adds depth of flavor to the syrup. If you can't source cinnamon sticks, replace with ¼ teaspoon ground cinnamon. To avoid it clumping, sieve into 1 tablespoon of the syrup and combine until smooth and then pour into the remaining syrup mixture.
• Cake tin: A 20 cm or 8-inch cake tin was used, however, a standard cake tin of a similar size will work perfectly fine.
• Right consistency for your syrup: Allow the syrup to simmer vigorously for at least 2 minutes which will help dissolve the sugar completely. The syrup should be a slightly deeper color than when it was placed onto the stovetop and the consistency of the syrup should fall off your spoon, but stick ever so lightly.
• The cake can be made ahead: It can be made a day in advance to allow ample time for the syrup to soak into the cake. It can be stored covered for up to 5 days, though it is recommended to enjoy it within the first 48 hours for the best flavor.
• If you cannot source phyllo pastry: Sometimes also called filo pastry, you could try using a similar alternative such as puff pastry, although the texture and taste will likely vary.
• You can freeze this orange cake: Ensure it has cooled completely, then wrap it tightly and place in a freezer-safe container. It can be frozen for up to a month.

Adapted from My Greek Salad

Nutrition

Calories: 552kcal

Keyword cake, citrus, pastry

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