Description
Moist, aromatic, and bursting with citrus flavor, this Greek Orange Cake (also known as Portokalopita) is a traditional Mediterranean dessert that’s rich in texture and soaked in a sweet orange syrup. Made with phyllo dough, yogurt, and plenty of fresh orange zest, this cake is unlike any other—it’s tangy, fluffy, and absolutely irresistible. Perfect for holidays, brunches, or afternoon coffee.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Ingredients
For the Cake:
-
1 package phyllo dough (16 oz), thawed
-
4 large eggs
-
1 cup Greek yogurt (plain, full-fat)
-
1 cup granulated sugar
-
1 cup vegetable oil
-
1 tbsp baking powder
-
1 tbsp orange zest (from 2 large oranges)
-
1 tsp vanilla extract
For the Orange Syrup:
-
1 cup orange juice (freshly squeezed is best)
-
1 cup granulated sugar
-
½ cup water
-
1 cinnamon stick
-
Optional: 2 orange slices for simmering
Instructions
Step 1: Prepare the Phyllo
Preheat oven to 350°F (175°C).
Unroll the phyllo dough and let it dry out on the counter for about 30 minutes.
Tear the sheets into small strips (about 1–2 inches wide) and loosely separate them.
This step gives the cake its signature texture.
Step 2: Make the Syrup
In a saucepan, combine orange juice, sugar, water, and the cinnamon stick.
Bring to a boil, then reduce to a simmer for 10–12 minutes.
Remove from heat and let it cool completely.
Remove cinnamon stick and orange slices before using.
Step 3: Make the Cake Batter
In a large mixing bowl, beat the eggs and sugar until light and fluffy.
Add Greek yogurt, oil, orange zest, vanilla, and baking powder. Mix until smooth.
Gradually fold in the torn phyllo strips, a handful at a time, until fully incorporated.
Make sure the phyllo is evenly coated with the batter.
Step 4: Bake the Cake
Pour the batter into a greased 9×13 inch baking dish and smooth the top.
Bake for 35–40 minutes or until the top is golden brown and a toothpick comes out clean.
Remove from oven and let it cool slightly (about 10 minutes).
Step 5: Soak with Syrup
While the cake is still warm, slowly pour the cooled orange syrup evenly over the top.
Let the cake absorb the syrup for at least 1 hour before serving.
This step ensures a moist, flavorful bite in every slice.
Step 6: Slice & Serve
Once fully cooled and syrup-soaked, slice the cake into squares or diamonds.
Optional: Garnish with extra orange zest, whipped cream, or a sprinkle of powdered sugar.
Notes
Let the Phyllo Dry – Slightly dried phyllo gives the cake its airy, layered texture.
Use Fresh Orange Juice – The flavor is much brighter than bottled.
Cool the Syrup – Pouring hot syrup on a hot cake can make it soggy.
Chill Before Serving – This cake tastes even better when chilled for a few hours.
Add a Twist – Try a splash of rosewater or a pinch of cardamom in the syrup for depth.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Cuisine: Greek