Orange Cake

Indulge in the delightful flavors of Greece with this irresistible Portokalopita - Orange Cake recipe. This traditional Greek dessert, features layers of crispy 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 recipe is sure to impress.

Why you'll love this

Rich and Citrusy Flavor

This Orange Cake recipe is bursting with citrusy flavors thanks to the orange zest and juice. Both give this Greek dessert a refreshing flavor that is sure to delight your loved ones.

Irresistible Textures

The Orange Cake recipe offers layers of flaky phyllo pastry that become golden  on top when baked, while the syrup-soaked layers underneath create a tender interior. The delightful combination of textures creates a truly delightful dessert.

Traditional Greek Delight

Orange Cake is a beloved Greek dessert known locally as Portokalopita that has been passed down through generations. With this cake, you can experience the authentic flavors of Greece.

What is Portokalopita - Orange Cake?

Portokalopita, also known as Orange Cake, is a Greek dessert that captures the essence of Mediterranean flavors. With its traditional Greek charm and irresistible flavor, this Orange 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 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: The zest flavors the batter and the juice is concentrated in the homemade syrup that soaks into the cake. Medium Valencia or Naval oranges will work perfectly here.
• 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 with the flour in the pastry.
• 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:

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, approximately 1 hour.

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 or at least 1 hour to soak up the syrup and cool fully.

Slice and serve.

Enjoy!

Equipment needed to make this

Mixing bowl: One large mixing bowl is needed for the cake batter.

Hand or stand mixer: To whip the cake batter, this is best done with an electric beater, though can be done by hand.

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.

Peeler: To remove your apple peels, though you could do this with a small paring knife.

Saucepan: A small saucepan is best to create your syrup.

FAQ's for the best Orange Cake

Would a springform cake tin work with this cake?

When preparing the batter for your Orange Cake, the unbaked batter is very light which can leak. To prevent this, it is recommended to use a plain cake tin rather than a springform. In case you only have a springform cake tin, a useful tip is to place the tin onto a baking tray before pouring in your cake batter. This simple step will help in keeping your baking process tidy and hassle-free.

How much do I reduce the syrup when making Portokalopita?

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.

When should I pour the syrup over my Orange Phyllo Cake?

Several recipes instructed either pouring hot syrup over a cold cake or cold syrup over a hot cake. However, the hot syrup didn't to fully soak into the cold cake. While some recipes recommend poking holes in the cake to help the syrup soak, my suggestion is to pour the warm syrup over the hot cake. Allow to sit for at least one hour, for the syrup to absorb completely and cool down entirely before serving.

Can I make this Greek Dessert ahead?

Absolutely! 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.

Can I make this Orange Cake without phyllo pastry?

Phyllo pastry is a crucial component of Portokalopita, as it provides the signature crispy layers. However, if you cannot souce phyllo pastry, you could try using a similar alternative such as puff pastry, although the texture and taste will likely vary.

Can I store Orange Cake leftovers?

Yes, you can store any leftovers in an airtight container at room temperature for a day. Any longer, it is best to keep covered in a refrigerator. However, it is best enjoyed fresh for optimal taste and texture.

Can I freeze Portokalopita - Orange Cake?

Yes, you can freeze Portokalopita. 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. Thaw it in the refrigerator overnight before enjoying.

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