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Portokalopita: Greek Orange Syrup Cake with Crispy Phyllo Recipe

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  • Author: Lily
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 14 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Greek

Description

Portokalopita is a traditional Greek orange phyllo syrup cake known for its moist texture and vibrant citrus flavor. This delightful dessert combines crispy baked phyllo sheets with a yogurt-based batter infused with fresh orange zest and juice, all soaked in a fragrant cinnamon and orange blossom syrup, creating a perfect balance of sweetness and tanginess.

Ingredients

Syrup

  • 1 ½ cups water
  • 1 ½ cups sugar
  • 1/3 cup orange juice
  • 1 cinnamon stick
  • 1/4 teaspoon orange blossom water (optional)

Cake

  • 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

Instructions

  1. Prepare the syrup: Combine the water, sugar, orange juice, cinnamon stick, and optional orange blossom water in a saucepan. Bring to a boil, reduce heat, and simmer uncovered for 15 minutes. Remove from heat and let cool completely.
  2. Dry out the phyllo: Preheat oven to 200°F (93°C). Take each phyllo sheet and scrunch it loosely from the short side to create crumpled pieces. Place on two baking trays to avoid overcrowding. Bake on the middle and bottom racks for 10 minutes, then flip the sheets, swap the racks, and bake for an additional 8 minutes. Turn off oven and leave door slightly open to further dry the phyllo. Once fully dried, crumble phyllo into small pieces using your hands and set aside.
  3. Preheat oven to 350°F (175°C): Prepare to bake the cake by preheating your oven while assembling the batter.
  4. Beat eggs and sugar: In a large bowl, beat the 4 eggs and 3/4 cup sugar with a stand or hand mixer for 3-4 minutes until pale yellow and fluffy.
  5. Add flavorings and leavening: Mix in the orange zest, Greek yogurt, vanilla extract, baking powder, baking soda, and salt until just combined.
  6. Add liquids: Pour in the vegetable oil and 1/2 cup orange juice and mix well to incorporate evenly into the batter.
  7. Incorporate dried phyllo: Gradually fold the dried, crumbled phyllo sheets into the batter using a rubber spatula, a little at a time to prevent clumping.
  8. Bake the cake: Pour the batter into a greased 9×13-inch glass baking dish. Bake on the middle rack for 50-60 minutes until the cake is golden brown and set. Begin checking for doneness at 50 minutes to avoid burning.
  9. Apply syrup: Remove the hot cake from the oven and immediately pierce it several times with a long skewer. Pour the cooled syrup gradually over the cake, ladle by ladle, allowing each addition to soak in before applying the next.
  10. Cool and serve: Let the cake cool completely to allow full syrup absorption. Cut into slices and enjoy the moist, flavorful Greek dessert.

Notes

  • For crispier texture in the cake, baking the phyllo beforehand to dry it out is essential.
  • If using frozen phyllo sheets, defrost them overnight in the refrigerator to prevent sogginess.
  • Orange blossom water is optional but adds an authentic floral note to the syrup.
  • Use a glass baking pan as it distributes heat evenly for delicate syrup cakes.
  • Be cautious not to burn the cake by checking it at the 50-minute mark.
  • Allow the cake to cool fully after syrup application to enhance flavor and texture.

Find it online: https://dishmelt.com/portokalopita-greek-orange-syrup-cake-with-crispy-phyllo-recipe/