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GREEK ORANGE CAKE – PORTOKALOPITA Recipe

GREEK ORANGE CAKE - PORTOKALOPITA Recipe
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★★★★★

4.9 from 7 reviews

Greek Orange Cake, known as Portokalopita, is a moist and fragrant cake made with shredded phyllo dough soaked in a vibrant orange syrup. This traditional Greek dessert combines the citrusy brightness of fresh orange juice and zest with the richness of Greek yogurt and sunflower oil, delivering a luscious texture and refreshing flavor perfect for any occasion.

Ingredients

Scale

For the Syrup

  • 2 cups (500ml) granulated sugar
  • 2 cups (500ml) water
  • ⅓ cup (100ml) fresh orange juice
  • 1 cinnamon stick
  • Orange peels from 3 oranges

For the Cake Batter

  • 1 pound (500g) pastry phyllo dough (sheets), thawed if frozen
  • 1 cup (200g) strained Greek yogurt, plain or low fat
  • 1 cup (220g) granulated sugar
  • 1 cup (250ml) sunflower oil
  • 1 cup (250ml) fresh orange juice
  • 2 tablespoons baking powder
  • 1 teaspoon vanilla extract
  • Orange zest from 1-3 oranges
  • A pinch of salt

Instructions

  1. Prepare the Syrup: In a pot, combine sugar, water, fresh orange juice, cinnamon stick, and orange peels. Bring to a boil, then set aside and let cool completely without stirring to allow flavors to infuse.
  2. Prepare the Phyllo Sheets: Remove phyllo dough from packaging, unfold and cut each sheet in half. Stack the halves. Option one: shred phyllo into small pieces and spread evenly on a baking sheet, letting them dry while occasionally twirling for even drying. Option two: cut phyllo into strips by rolling 4-5 sheets tightly and slicing into ½ inch (1 cm) strips, then unravel and twist into nests. Let strips dry, twirling occasionally for even drying.
  3. Prepare the Cake Batter: Preheat oven to 340°F (170°C) and grease a 9×13 inch (25×32 cm) baking pan. In a mixing bowl, whisk together Greek yogurt and fresh orange juice. Add sunflower oil, sugar, vanilla extract, orange zest, baking powder, and salt, stirring to combine well. Fold phyllo shreds or strips gradually into the wet mixture, taking care not to overmix.
  4. Bake: Pour batter into the prepared baking pan and place on the upper rack of the oven. Bake for 40-45 minutes or until the cake is golden and a toothpick inserted in the center comes out clean.
  5. Soak the Cake: As soon as the cake comes out of the oven, pour the cooled syrup evenly over it to allow full absorption for moistness and flavor enhancement. Let cool completely before serving.

Notes

  • Ensure the syrup is completely cooled before pouring over the hot cake to prevent it from becoming soggy.
  • Straining Greek yogurt helps reduce moisture and contributes to a denser cake texture.
  • Phyllo dough can be handled with care to prevent tearing but shredding or cutting before drying is essential for the cake texture.
  • Orange zest quantity can be adjusted according to your preference for citrus flavor.
  • If unavailable, sunflower oil can be substituted with another mild flavored oil such as canola or vegetable oil.
  • This cake improves in flavor after a few hours or overnight chilling, allowing syrup to fully permeate.

Nutrition

Keywords: Greek orange cake, Portokalopita, phyllo dessert, orange syrup cake, traditional Greek recipe

Find it online: https://bakedbylisa.com/greek-orange-cake-portokalopita-recipe/