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Portokalopita (Greek Orange Phyllo Cake)
Portokalopita is a traditional Greek orange cake made with layers of crispy phyllo dough, infused with a bright citrus flavor from fresh oranges and a touch of warm cinnamon. After baking, the cake is soaked in a sweet orange syrup, making it moist and full of flavor.
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 8
Calories: 406 kcal
Course:
Dessert
Cuisine:
Greek
Ingredients
Syrup
- 1 cup granulated sugar
- 1 cup water
- ½ cup freshly squeezed orange juice
- Zest of an orange
- 1 cinnamon stick
Cake
- 250 gr phyllo dough
- 3 eggs room temperature
- Zest of an orange
- ½ cup sugar
- ½ cup olive oil
- ⅓ cup freshly squeezed orange juice
- ¾ cup Greek yogurt
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
Instructions
To make the syrup:
- Combine the sugar, water, orange juice, orange zest, and cinnamon stick in a pot.
- Bring to a boil, then lower the heat and simmer for about 15 minutes. Set aside to cool completely.
Cup of Yum
To make the cake:
- Preheat the oven to 220°F (105°C). Scrunch up the phyllo dough into loose bundles and place them on a baking sheet.
- Bake for 30 minutes until the dough is dry and crispy. You might need to flip the crunch up phyllo sheets halfway through to dry on both sides.
- Let it cool completely, then crumble very finely it with your hands.
- Preheat the oven to 350°F (175°C) and line a 9-inch springform pan or square pan with parchment paper.
- In a bowl, mix the eggs, orange zest, and sugar until light and frothy.
- Add the olive oil and orange juice, then mix in the Greek yogurt, baking powder, baking soda, and salt until fully combined.
- Gradually fold the crumbled phyllo dough into the wet mixture in two rounds, stirring with a spatula until everything is well combined.
- Transfer the mixture to the prepared springform pan and bake for 40 minutes, or until the top is golden and a toothpick inserted comes out clean.
- Once the cake is baked, poke holes all over it with a toothpick. Slowly ladle the cold syrup over the hot cake. Let the cake sit for at least two hours before serving.
Notes
- This cake is not made with flour, and it cannot be made gluten-free because the texture depends on the use of phyllo dough.
- Always use fresh oranges to get the best flavor. The combination of orange zest and juice is key to its bright, citrusy taste.
- You can prepare the syrup ahead of time and store it until ready to use.
- The orange zest helps prevent crystallization of the syrup, so don't skip it.
Nutrition Information
Calories
406kcal
(20%)
Carbohydrates
58g
(19%)
Protein
6g
(12%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.01g
Cholesterol
62mg
(21%)
Sodium
326mg
(14%)
Potassium
228mg
(7%)
Fiber
1g
(4%)
Sugar
40g
(80%)
Vitamin A
143IU
(3%)
Vitamin C
13mg
(14%)
Calcium
85mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 406
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 58g | 19% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 62mg | 21% |
| Sodium | 326mg | 14% |
| Potassium | 228mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 143IU | 3% |
| Vitamin C | 13mg | 14% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.