Portokalopita Greek Orange Phyllo Cake

Portokalopita is a traditional Greek orange cake with a unique texture and flavor that will instantly transport you to the sun-kissed shores of Greece. The combination of flaky phyllo dough, vibrant orange zest, and a sweet syrup soaked into the cake makes for a moist, flavorful dessert that’s perfect for any occasion.

A golden-brown slice of Portokalopita Greek orange cake, topped with glistening orange syrup and served on a white plate

Syrup-soaked desserts are so popular and loved in the Middle East and parts of the Mediterranean. Some of our favorites are revani, cake sharbati (saffron syrup cake) and kunafa. Whether you’re craving a taste of Greece or looking for a unique dessert to wow your guests, this easy-to-make Greek orange cake is just what you need!

Recipe Highlights: Portokalopita

Cultural Influence: Greek

Primary Cooking Technique: Baking

Skill Level Required: Intermediate

About Portokalopita

Portokalopita (pronounced “por-to-ka-lo-pee-ta”) is a beloved Greek dessert that has been passed down through generations. The name “Portokalopita” comes from the Greek words “portokali,” meaning orange, and “pita,” meaning pie or cake.

The cake combines simple ingredients—phyllo dough, Greek yogurt, oranges, and syrup—reflecting the traditional flavors of Greek cuisine, where citrus fruits abound and syrup sweetens many desserts. In Greece, people often enjoy this dessert during festive occasions, family gatherings, or as an afternoon treat with coffee or tea.

Ingredients

Phyllo Dough: Forms the base of the cake, giving it a unique, layered, and slightly crispy texture.
Eggs (room temperature): Helps bind the ingredients together and contributes to the cake’s structure and richness.
Orange Zest: Infuses the cake with fresh citrus aroma and enhances the orange flavor.
Sugar: Adds sweetness to both the cake and the syrup, balancing the tartness of the orange juice.
Olive Oil: Keeps the cake moist and adds a subtle richness, while also contributing to the Mediterranean touch.
Orange Juice: Provides moisture and a bright, tangy flavor, enhancing the citrusy profile of the cake.
Greek Yogurt: Adds moisture, a slight tanginess, and richness to the cake, making it creamy and tender.
Baking Powder: A leavening agent that helps the cake rise and gives it a light, airy texture
.Baking Soda: Works alongside the yogurt to provide additional leavening and tenderness to the cake.
Salt: Enhances the flavors and balances the sweetness.
For the syrup:
Sugar: Sweetens the syrup that will soak into the cake, adding moisture and flavor.
Water: Helps dissolve the sugar and acts as a base for the syrup.
Freshly Squeezed Orange Juice: Gives the syrup its vibrant citrus flavor and moistens the cake.
Orange Zest: Adds an extra burst of fresh citrus flavor to the syrup.
Cinnamon Stick: Infuses a warm, spiced note into the syrup, complementing the citrus flavors.

How To Make Greek Orange Cake

Step 1: Make the Syrup

Combine the sugar water, orange juice, orange zest, and cinnamon stick in a pot. Now, bring to a boil, then lower the heat and simmer for about 15 minutes. Finally, set aside to cool completely.

Step 2: Dry the Phyllo Dough

Preheat the oven to 220°F (105°C). Scrunch up the phyllo dough into loose bundles and place them on a baking sheet.

Next, bake for 30 minutes until the dough is dry and crispy. You might need to flip the crunch up phyllo sheets to dry on both sides.

After, let it cool completely, then crumble it finely with your hands.

Step 3: Prepare the Cake Batter

First, preheat the oven to 350°F (175°C) and line a springform pan with parchment paper.

Then, in a bowl, mix the eggs, orange zest, and sugar until light and frothy.

After that, add the olive oil and orange juice, then mix in the Greek yogurt, baking powder, baking soda, and salt until fully combined.

Step 4: Incorporate the Phyllo and Bake

Start by gradually folding the crumbled phyllo dough into the wet mixture in two rounds, and use a spatula to stir until you evenly distribute the dough.

Next, you want to 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.

Step 5: Add the Syrup

Once the cake is baked, poke holes all over it with a toothpick. Now, slowly ladle the cold syrup over the hot cake, allowing it to soak in. Let the cake sit for at least two hours before serving.

let the cake sit for 2 hours before serving.

Recipe Tips

Make-Ahead Tip: You can make the syrup ahead of time and store it in the fridge until needed.

Texture Tip: : Thoroughly dry the phyllo dough before crumbling it into the batter to give Portokalopita its signature texture.

Syrup Soak: For best results, always pour cold syrup over a hot cake. This allows the cake to absorb the syrup without becoming soggy.

Cutting the Cake: To ensure clean cuts and a fully soaked dessert, wait until the syrup fully absorbs before slicing the cake.

Serving Suggestions

Portokalopita is traditionally served chilled or at room temperature. It pairs beautifully with:

Greek Coffee: A strong, slightly bitter Greek coffee balances the sweetness of the cake.

Vanilla Ice Cream: Serve slices with a scoop of vanilla ice cream for a rich and my contrast to the citrus flavor.

Whipped Cream: A dollop of lightly sweetened whipped cream adds a lovely lightness to the dense, syrup-soaked cake.

How To Store Portokalopita

Room Temperature: Portokalopita can be stored at room temperature, preferably in an airtight container, for up to 3 days.

Refrigeration: For a longer shelf life, place the cake in an airtight container and refrigerate for up to 5 days. It tastes great when chilled!

Freezing: You can freeze Portokalopita for up to 3 months. Wrap individual slices in plastic wrap and store in an airtight container. Thaw at room temperature before serving.

Frequently Asked Questions

What is Portokalopita made of?

Portokalopita is made with phyllo dough, eggs, orange juice, Greek yogurt, olive oil, and is soaked in a sweet orange syrup.

Does Portokalopita need to be refrigerated?

While it can be stored at room temperature for a couple of days, Portokalopita keeps better when refrigerated, especially if you live in a warm climate.

Can I use store-bought phyllo dough?

Absolutely! Store-bought phyllo dough works perfectly in this recipe. Just make sure to dry it out before adding it to the cake mixture.

How do I prevent the cake from becoming too soggy?

To avoid sogginess, make sure the syrup is completely cooled before pouring it over the hot cake. This helps the cake absorb the syrup gradually without becoming overly wet.