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Bright & Syrupy Greek Orange Cake (Portokalopita for Winter)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 46 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 pieces 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Greek

Description

This traditional Greek Orange Cake, known as Portokalopita, is an irresistibly moist and syrupy dessert infused with vibrant orange flavors and a hint of cinnamon. Featuring crumbled phyllo dough combined with yogurt, orange juice, and a fragrant syrup, this cake is a perfect blend of texture and taste, ideal for serving cold with ice cream or on its own.

Ingredients

Scale

For the Portokalopita

  • 200g yogurt (2% fat) (7 ounces)
  • 300 ml vegetable oil (1 and 1/4 cups)
  • 300 ml sugar (1 and 1/4 cups)
  • 300 ml orange juice (1 and 1/4 cups)
  • 20g baking powder (4 teaspoons)
  • Zest of 1 and 1/2 oranges
  • 1 teaspoon vanilla extract
  • 440–450g phyllo dough (15 ounces)
  • 4 medium eggs

For the syrup

  • 400ml water (1 and 2/3 cups)
  • 400ml sugar (1 and 2/3 cups)
  • Zest of 1 orange
  • 1 cinnamon stick (optional)

Instructions

  1. Prepare the phyllo dough: Unwrap the phyllo dough from the plastic sleeve and lay the sheets on a large surface to dry at room temperature for 20 minutes. Alternatively, spread a few sheets on a large baking tray and dry them in the oven at 100°C (200°F) until dry, repeating with the rest.
  2. Make the syrup: In a pot, combine water, sugar, orange zest, and the cinnamon stick (if using). Bring to a boil, then simmer for 5-10 minutes until the sugar dissolves and the syrup thickens slightly. Remove from heat and set aside to cool.
  3. Mix the cake batter: In a large bowl, whisk together vegetable oil, sugar, and eggs until smooth. Add yogurt, orange juice, orange zest, and vanilla extract, whisking until well combined. Stir in the baking powder gently.
  4. Incorporate the phyllo dough: Crumble the phyllo dough into small pieces by hand and gradually add to the batter, whisking continuously to prevent clumping.
  5. Prepare the baking pan and bake: Using a brush, oil a 20x30cm (8×12 inch) baking tray generously. Pour the batter into the pan and bake in a preheated oven at 180°C (350°F) for 40-50 minutes until golden brown and a knife inserted comes out clean.
  6. Soak with syrup: Remove the hot cake from the oven and slowly ladle the cooled syrup over the cake in increments, allowing each addition to be fully absorbed before adding more.
  7. Chill and serve: Let the cake absorb the syrup completely, then refrigerate. Serve the Greek orange cake cold, ideally with a big spoonful of ice cream to enhance the experience.

Notes

  • Drying the phyllo dough is essential to absorb the moisture from the batter and syrup properly for the best texture.
  • The syrup must be cold when poured over the hot cake to create a perfect balance and moistness.
  • If you prefer less sweetness, reduce the sugar slightly in the batter or syrup.
  • Serving the cake cold helps maintain its structure and enhances the flavors.
  • The cinnamon stick in the syrup is optional but adds a warm aromatic note to the dessert.

Find it online: https://recipes.mbeams.com/bright-and-syrupy-greek-orange-cake-portokalopita-for-winter/