I just baked the most amazing Greek orange cake, also known as portokalopita. It’s sunshine on a plate! The first bite transported me straight to a bakery in Santorini.
The secret is the aromatic orange zest. I used the juiciest oranges I could find, and the result was pure magic. And I love how this cake is both rustic and elegant.
If you’re looking for a dessert to brighten your day, give this recipe a try. Your tastebuds will thank you!
Why You’ll Love This Greek Orange Cake
You’ll fall in love with this cake for more reasons than one!
- Unique Texture: It has a one-of-a-kind, custardy texture thanks to the use of shredded phyllo dough.
- Intense Flavor: The combination of fresh orange juice, zest, and a cinnamon-infused syrup is to die for.
- Perfect Make-Ahead: This cake actually tastes even better the day after baking. It’s perfect to make ahead!
- Greek Tradition: Explore the rich culinary heritage of Greece from the comfort of your own kitchen.
Ingredients
Here’s a list of what you need to make this traditional cake:
- Phyllo Dough: The star ingredient to replace flour, creating a unique texture and flavor.
- Large Oranges: To infuse the cake with their tangy sweetness.
- Eggs: The binding agent holding the cake together.
- Greek Yogurt: A creamy addition to make the cake moist and tender.
- Vegetable Oil: It ensures a soft and delicate crumb.
- Sugar: It balances the tartness of the oranges and creates a delightful syrup.
- Vanilla Extract: A classic flavor enhancer.
- Baking Powder: The leavening agent to help the cake rise to perfection.
- Orange Zest: It packs a punch of citrusy flavor.
- Cinnamon Stick: A warm and fragrant spice to add depth to the syrup.
- Zest of 1 Orange: The extra boost elevates the syrup to new heights.
How to Make Greek Orange Cake
Follow these steps to whip up portokalopita:
- Prepare the phyllo. Bake the sliced phyllo strips until lightly browned and crumble into small pieces.
- Make the syrup. Boil the water, sugar, cinnamon, and orange zest until slightly thickened. Let cool completely.
- Mix the batter. Whisk the eggs, sugar, yogurt, oil, vanilla, baking powder, and orange zest until smooth.
- Combine the ingredients. Stir the crumbled phyllo into the batter until evenly moistened.
- Bake the cake. Pour batter into a greased pan and bake until golden brown and cooked through.
- Add the syrup. Pour the cooled syrup evenly over the hot cake and let it absorb.
- Cool and chill. Allow the cake to cool completely, then refrigerate for at least 2 hours or overnight.
- Serve and enjoy. Slice the chilled portokalopita and serve with vanilla ice cream.
Tips For the Best Greek Orange Cake
These tips and tricks result in the very best cake:
- Dry out the phyllo. Spread out the phyllo sheets and let them dry completely before crumbling into the batter. This prevents the cake from getting soggy.
- Chill the syrup. Prepare the orange syrup ahead of time. Let it cool to room temperature before pouring over the hot cake.
- Take a shortcut. Mix the cake batter in a food processor or blender for a quick and easy preparation.
- Chill overnight. Cover and refrigerate the cake for at least a few hours or overnight after adding the syrup. It makes the flavor even better.
- Experiment and have fun. Make a “lemonopita” using lemons instead of oranges. Add chocolate chips, dried cranberries, or raisins to the batter.
- Make serving sensational. Serve chilled or at room temperature with a scoop of vanilla ice cream or a dollop of Greek yogurt. Drizzle with chocolate syrup or ganache for a chocolate-orange combo. Garnish with candied orange slices if desired.
How to Store
Keep Greek Orange Cake covered in the refrigerator for up to 5 days. The flavors will meld and intensify over time, making it even more delicious.
It’s not recommended to freeze portokalopita. The delicate texture of the phyllo-based cake may become soggy. It’s best enjoyed fresh or refrigerated.