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Close-up of a slice of Greek orange phyllo cake with golden top and orange zest garnish on a white plate

Greek Orange Phyllo Cake (Portokalopita)

A Greek orange phyllo cake soaked in warm orange syrup. Dense, aromatic, and better the next day.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 3 hours 10 minutes
Servings: 12 pieces
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 250 g phyllo dough sheets, thawed and dried about 8 to 10 sheets, left uncovered 45-60 min to dry out
  • 500 g full-fat Greek yogurt
  • 180 ml vegetable oil or light olive oil
  • 150 g granulated sugar
  • 4 large eggs at room temperature
  • 1 large fresh orange, zest and juice zest first, then juice
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
Orange Syrup
  • 250 g granulated sugar
  • 250 ml water
  • 60 ml fresh orange juice from about half a large orange
  • 3 strips orange zest strips use a vegetable peeler
  • 0.5 tsp ground cinnamon

Method
 

Dry the Phyllo
  1. Unwrap the thawed phyllo sheets and lay them out on a clean work surface or sheet pan. Leave them uncovered at room temperature for 45 to 60 minutes until they feel dry and papery, not soft or pliable.
  2. Once dry, crumble the sheets roughly into small, uneven pieces about 3 to 5 cm across. They should feel like crinkled paper. Set aside.
Make the Batter
  1. Heat the oven to 180 C / 355 F. Grease a 9x13 inch deep baking pan with a little oil.
  2. In a large mixing bowl, whisk together the eggs, sugar, and vegetable oil until pale and slightly thickened, about 2 minutes.
  3. Add the Greek yogurt, orange zest, orange juice, baking powder, cinnamon, and vanilla extract. Whisk until fully combined and smooth.
  4. Add the crumbled phyllo pieces to the batter. Use a wooden spoon to fold them in gently until every piece is coated. The batter will look rough and lumpy. That is correct.
  5. Pour the batter into the prepared pan and spread it out evenly with the spoon.
Bake the Cake
  1. Bake for 45 to 50 minutes until the top is deep golden and a toothpick inserted in the center comes out clean. The edges should pull slightly from the sides of the pan.
Make the Syrup
  1. About 15 minutes before the cake finishes baking, combine the sugar, water, orange juice, orange zest strips, and cinnamon in a small saucepan over medium heat.
  2. Stir until the sugar dissolves, then bring to a gentle boil. Simmer for 5 minutes until slightly thickened. Remove from heat and discard the zest strips.
Soak and Rest
  1. As soon as the cake comes out of the oven, pour the hot syrup slowly and evenly over the entire surface. You'll hear it sizzle as it soaks in.
  2. Leave the cake uncovered in the pan to cool and absorb the syrup for at least 2 hours before slicing. Overnight is better.

Notes

The cake slices cleaner and tastes better on day two once the syrup has fully settled. Score the top lightly before pouring the syrup to help it soak in faster.