GREEK ORANGE CAKE - PORTOKALOPITA RECIPE
⏲ Prep time ⏲ Cooking time Difficulty level Portions
30 min 55 min ★★★☆☆ 12
Ingredients
Phyllo base
• Phyllo pastry sheets — 300 g
(They will be dried and crumbled.)
Custard mixture
• Eggs — 300 g (≈6 medium)
• Caster sugar — 200 g
• Greek yoghurt — 250 g
• Sunflower oil — 150 g
• Orange zest — 8 g
• Orange juice — 120 g
• Vanilla extract — 3 g
• Baking powder — 10 g
Orange syrup
• Water — 250 g
• Caster sugar — 250 g
• Orange peel strips — 6 g
• Orange juice — 80 g
• Cinnamon stick — 1 small (2 g)
Cooking instructions
1. Prepare the phyllo
Preheat oven to 100°C.
Tear phyllo sheets into rough strips and spread on trays.
Dry in the oven 10–15 minutes, then crumble into small flakes.
(This step ensures the custard absorbs evenly.)
2. Make the syrup
Combine water, sugar, orange peel, orange juice, and cinnamon.
Simmer 6–8 minutes until slightly thickened.
Cool completely — cold syrup + hot cake is essential.
3. Make the custard
Increase oven to 170°C.
Whisk eggs and sugar until pale.
Add yoghurt, oil, orange zest, orange juice, and vanilla.
Whisk in baking powder.
Fold in the dried, crumbled phyllo gradually so it distributes evenly.
4. Bake
Pour mixture into a greased 30×20 cm tray.
Bake 45–55 minutes, until golden and set in the centre.
5. Syrup the cake
Remove cake from oven and immediately pour cold syrup evenly over the hot cake.
Let it rest at least 1 hour to fully absorb.
Chef ’s Notes
• Drying the phyllo is non‑negotiable; wet or soft phyllo makes the cake heavy.
• Cold syrup on hot cake ensures maximum absorption without sogginess.
• Orange flavour control: add 5 g extra zest for a stronger aroma or replace some water with more juice for deeper citrus notes.
• Texture tip: don’t overmix once the phyllo is added — keep it fluffy.
• Serving: best chilled or at room temperature, with a dollop of Greek yoghurt or whipped cream.
• Variations: add 40 g shredded coconut, or swap cinnamon for cardamom for a more aromatic twist.
