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Portokalopita - Traditional Greek Dried Phyllo Orange Cake

Greek Desserts, Phyllo Cakes, Orange Desserts, Mediterranean Baking

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Portokalopita - Traditional Greek Dried Phyllo Orange Cake

Greek Desserts, Phyllo Cakes, Orange Desserts, Mediterranean Baking

PREP time 20 min (plus phyllo drying time)
cook time 45 minutes
TOTAL time 1 hour 05 min
Servings / Yield 1 Large Rectangular Baking Dish (10–12 Servings)
Difficulty Medium

Ingredients

  • 1 package (400g–500g) Frozen phyllo pastry sheets, thawed and dried/shredded

  • 1 cup (200g) Granulated sugar

  • 1 cup (240ml) Vegetable oil or melted butter

  • 1 cup (240g) Greek yogurt or sour cream

  • 4 Large eggs

  • Zest of 2 fresh oranges

  • 1 tbsp (10g) Baking powder

  • 1 tsp Vanilla extract

  • Orange Syrup: 1.5 cups water, 1.5 cups sugar, 1 cup fresh orange juice, 1 cinnamon stick

Method

  1. 01

    Dry Phyllo: Leave phyllo sheets open to dry at room temperature or bake at 100°C for 10 minutes until brittle. Crumble into small ragged pieces.
  2. 02

    Make Syrup: Boil water, sugar, fresh orange juice, and cinnamon stick for 8–10 minutes until slightly thickened. Cool completely.
  3. 03

    Mix Batter: Whisk eggs, sugar, oil, Greek yogurt, orange zest, baking powder, and vanilla extract in a large bowl.
  4. 04

    Combine & Bake: Fold crumbled dry phyllo into wet batter. Pour into a greased baking dish and bake at 180°C (350°F) for 40–45 minutes until golden brown.
  5. 05

    Soak: Pour cooled syrup over the hot cake immediately after taking it out of the oven. Let sit for 30 minutes to absorb.

Step by step

Clear process images displayed in the same order as the method.

Leave phyllo sheets open to dry at room temperature or bake at 100°C for 10 minutes until brittle. Crumble into small ragged pieces. 1
Dry Phyllo:

Leave phyllo sheets open to dry at room temperature or bake at 100°C for 10 minutes until brittle. Crumble into small ragged pieces.

Boil water, sugar, fresh orange juice, and cinnamon stick for 8–10 minutes until slightly thickened. Cool completely. 2
Make Syrup:

Boil water, sugar, fresh orange juice, and cinnamon stick for 8–10 minutes until slightly thickened. Cool completely.

Whisk eggs, sugar, oil, Greek yogurt, orange zest, baking powder, and vanilla extract in a large bowl. 3
Mix Batter:

Whisk eggs, sugar, oil, Greek yogurt, orange zest, baking powder, and vanilla extract in a large bowl.

Fold crumbled dry phyllo into wet batter. Pour into a greased baking dish and bake at 180°C (350°F) for 40–45 minutes until golden brown. 4
Combine & Bake:

Fold crumbled dry phyllo into wet batter. Pour into a greased baking dish and bake at 180°C (350°F) for 40–45 minutes until golden brown.

Pour cooled syrup over the hot cake immediately after taking it out of the oven. Let sit for 30 minutes to absorb. 5
Soak:

Pour cooled syrup over the hot cake immediately after taking it out of the oven. Let sit for 30 minutes to absorb.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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