Name: Portokalopita: Greek Orange Syrup Cake with Crispy Phyllo Recipe
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Cuisine: Greek
Ingredients: 1 ½ cups water; 1 ½ cups sugar; 1/3 cup orange juice; 1 cinnamon stick; 1/4 teaspoon orange blossom water (optional); 450 grams phyllo sheets (1 lb or 16 oz); 4 eggs; 3/4 cup sugar; Zest from two oranges; 1 cup plain Greek yoghurt (2% fat); 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup vegetable oil; 1/2 cup orange juice; Vegetable oil for greasing baking pan

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If you’re craving a dessert that pairs zesty citrus with irresistibly crispy textures, you simply must try this Portokalopita: Greek Orange Syrup Cake with Crispy Phyllo Recipe. This vibrant Greek classic is a glorious marriage of flaky phyllo, fluffy cake infused with bright orange zest, and a luscious sweet syrup that seeps into every bite. The final result? A beautiful golden cake with a pistachio-like crunch and a syrupy, soaked center that will have you swooning. Trust me, this is one dessert you’ll want to make again and again!

Ingredients You’ll Need

The image shows a large metal mixing bowl filled with a wet, chunky yellow batter that has small bits of orange zest visible throughout. The batter has a sticky texture with some slight lumps. Inside the bowl, on the right side, there is a white spatula with a black handle partially covered with the same batter. The bowl is placed on a white marbled surface, with a corner of a dark-edged white marbled cutting board visible in the upper left. Photo taken with an iphone --ar 4:5 --v 7

Making Portokalopita is surprisingly straightforward, and each ingredient plays an important role. From the crispy phyllo that provides texture to the fresh oranges that brighten the whole cake, every element works in harmony to create a symphony of flavor.

Phyllo sheets (450 grams): The secret to that signature crispiness and light crunch, be sure to dry them properly for best results.
Eggs (4): These bind the cake and help create a tender crumb with a lovely rise.
Sugar (¾ cup): Adds sweetness and helps balance the tangy orange zest and juice.
Orange zest from two oranges: Infuses the cake with a fresh, vibrant aroma and citrus goodness.
Plain Greek yoghurt (1 cup): Adds moisture and a slight tang to keep the cake wonderfully tender.
Vanilla extract (1 teaspoon): Rounds out the flavors with a warm, comforting note.
Baking powder and baking soda (1 teaspoon each): Ensures the cake rises perfectly, light and fluffy.
Salt (¼ teaspoon): Just a pinch to bring all the flavors together beautifully.
Vegetable oil (1 cup plus extra for greasing): Keeps the cake moist and silky, allowing the orange flavors to shine.
Orange juice (⅓ cup for syrup, ½ cup for cake): Provides that unmistakable orange essence both in the cake and the syrup soaking it.
Water (1 ½ cups for syrup): Forms the base of the syrup that makes this cake so gloriously moist.
Cinnamon stick (1, for syrup): Adds a subtle warmth and depth to the orange syrup.
Orange blossom water (¼ teaspoon, optional): A lovely traditional touch that enhances the citrus floral notes in the syrup.

How to Make Portokalopita: Greek Orange Syrup Cake with Crispy Phyllo Recipe

Step 1: Prepare the Orange Syrup

This syrup is the heart and soul of Portokalopita, soaking into the cake to deliver that signature sweet, citrusy moisture. Combine water, sugar, orange juice, the cinnamon stick, and orange blossom water if you have it, in a saucepan. Bring everything to a gentle boil, then reduce heat and let it simmer uncovered for 15 minutes. This process not only dissolves the sugar but also infuses the syrup with a warm cinnamon note and bright orange flavor. Set it aside to cool completely—this step is crucial to get the perfect texture in your finished cake.

Step 2: Dry Out the Phyllo Sheets

Phyllo’s flaky, crispy charm is the star of this dessert, but fresh sheets are often too soft and pliable at first. To dry it out perfectly, preheat your oven to 200 degrees Fahrenheit. Take each phyllo sheet, scrunch it gently without too much force to keep the flaky layers intact, and spread them on baking sheets. Bake for 10 minutes on the middle and bottom racks, then flip and bake for another 8 minutes, swapping rack positions to ensure even drying. Leave the oven slightly open while it cools to help the phyllo become completely crisp. Once cooled, crumble the dried phyllo into small pieces—this flaky texture is what makes Portokalopita so addictive.

Step 3: Mix the Cake Batter

In a large bowl or your stand mixer, beat the eggs and sugar until pale yellow and fluffy, which usually takes about 3 to 4 minutes. This step is crucial as it incorporates air and gives the cake a light texture. Add the orange zest, Greek yoghurt, vanilla, baking powder, baking soda, and salt. Mix just until combined—overmixing can toughen the batter. Then, pour in the vegetable oil and orange juice and blend everything into a smooth, luscious batter that smells like sunshine.

Step 4: Fold in the Crispy Phyllo

Now for the magic moment when the dried phyllo meets the batter. Using a rubber spatula, gently fold the crumbled phyllo pieces into the cake mixture a little at a time. This careful folding prevents clumping and ensures each bite will have that irresistible crispy, syrup-soaked texture. If you prefer, you can transfer your wet ingredients to a very large bowl before folding in the phyllo for easier mixing.

Step 5: Bake to Golden Perfection

Grease a 9×13 glass baking pan with vegetable oil and pour in your mixture. Bake at 350 degrees Fahrenheit for about 50 to 60 minutes, or until the cake turns a gorgeous golden brown. Start checking at the 50-minute mark to avoid over-baking. The cake should bounce back slightly when pressed and have a firm top that signals it’s ready for that final syrup soaking.

Step 6: Soak with Syrup and Cool

The last step brings everything together: Immediately after the cake comes out of the oven, pierce it all over with a skewer to help the syrup absorb deeply. Pour the cooled syrup slowly over the hot cake, ladle by ladle, allowing each portion to soak in before adding more. This patience ensures every crumb becomes infused with the sweet orange-spiced syrup. Let the cake cool completely so the syrup sets beautifully, making your Portokalopita both moist and delightfully crispy.

How to Serve Portokalopita: Greek Orange Syrup Cake with Crispy Phyllo Recipe

A square piece of golden-brown dessert with a shiny, caramelized top layer sits on a white plate decorated with blue floral patterns. The dessert looks soft with a slightly crispy top. A silver fork rests on the right side of the plate, touching the dessert. Above the plate, a metallic bowl filled with white whipped cream is visible. To the upper left, there are four bright orange wedges on a wooden board. Two cinnamon sticks are lying next to the plate on a dark surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

This Portokalopita shines on its own, but a sprinkle of powdered sugar or a few toasted pistachios adds an elegant touch and extra texture. Fresh orange slices or a dollop of whipped cream can brighten the presentation, making it perfect for sharing.

Side Dishes

Pair your Orange Syrup Cake with a light Greek coffee or herbal tea to complement its citrus flavors. A scoop of vanilla or orange-infused ice cream is a divine companion, balancing the syrupy sweetness with cool creaminess.

Creative Ways to Present

For a unique twist, serve Portokalopita in individual glass jars layered with yogurt and fresh berries, transforming it into a layered dessert parfait. Alternatively, cut it into small squares, skewer with a toothpick, and serve as finger food at your next gathering—everyone will be asking for seconds!

Make Ahead and Storage

Storing Leftovers

Store any leftover Portokalopita in an airtight container at room temperature for up to two days to maintain that crispy crust. Beyond that, the phyllo can soften, so refrigerate if keeping longer.

Freezing

You can freeze Portokalopita in an airtight container or wrapped tightly in plastic wrap and foil for up to two months. Thaw overnight in the refrigerator, then warm slightly in the oven to refresh the crisp texture before serving.

Reheating

Reheat slices gently at 300 degrees Fahrenheit for 10 to 15 minutes, uncovered, to revive that iconic crispy phyllo texture. Avoid microwaving, as it can make the phyllo soggy and dull the vibrant orange flavor.

FAQs

Can I use frozen phyllo for Portokalopita?

Absolutely! Just make sure to thaw it slowly overnight in the fridge to avoid sogginess. Fresh phyllo tends to crisp up best, but frozen works well if handled properly.

What does orange blossom water do in the recipe?

Orange blossom water adds a delicate floral note that enhances the citrus flavor of the syrup. It’s optional but highly recommended for an authentic taste experience.

Is Greek yoghurt essential, or can I substitute it?

Greek yoghurt adds moisture and tang, balancing the sweetness perfectly. You can substitute with sour cream or plain yoghurt, but full-fat versions yield the best texture and taste.

How do I know when the cake is fully soaked with syrup?

When the cake looks glossy and you no longer see syrup pooling on the surface, it’s fully absorbed. The texture should be moist but not soggy, with the syrup penetrating deep into the layers.

Can I make this recipe gluten-free?

Traditional phyllo is made from wheat, so it contains gluten. However, if you find gluten-free phyllo or filo alternatives, you could experiment, but results may vary in texture and crispiness.

Final Thoughts

This Portokalopita: Greek Orange Syrup Cake with Crispy Phyllo Recipe is truly a showstopper that brings a slice of Greece right to your table. Its bright orange aroma, crispy phyllo, and rich syrupy sweetness come together in a way that’s both comforting and exciting. Once you try this cake, it will hold a special spot in your dessert repertoire. So go ahead, make it, savor it, and share it – your taste buds will thank you!