Traditional Greek Orange Phyllo Cake “Portokalopita”
Portokalopita is not your typical cake. It is loaded with fresh orange juice, orange zest and phyllo pastry soaked in an orange infused syrup. A rich, moist, no-mixer dessert!
What is Portokalopita?
Portokalopita, (pronounced por-to-kah-lo-peeta) might sound bizarre at first but it is definitely one of the Greek desserts you have to try. As mentioned in previous blog posts pita (Greek: πίτα) stands for pie in Greek. Portokalopita literally translates to orange pie. However, what we have here is a cake; and it is not your average cake. The origin of portokalopita is not clear but the most popular theory is that Greek housewives did not want to waste leftover phyllo pastry so they found a way to incorporate it into a dessert! How cool is that?!
Its texture resembles that of a bread pudding. In place of flour, portokalopita uses phyllo dough. When phyllo is dehydrated, it works as a binding component that holds the batter together and gives volume to the cake. In a few words, portokalopita is rich, perfectly syrupy and packed with orange flavor. Most importantly, you don’t have to worry about not tearing the phyllo dough. The messier, the better! If you are intimidated when it comes to baking with phyllo dough this is the ideal recipe for you.
Ingredients for Portokalopita
- Oranges: It’s all about the orange flavor! Opt for fresh navel oranges for the best taste. If for whatever reason you don’t have fresh oranges handy you can use good quality, store-bought orange juice.
- Phyllo Dough: Phyllo dough needs to be dehydrated before using in the cake batter. Traditionally, in order to achieve a crispy texture you have to lay the phyllo sheets on single layers and let them sit for 2-3 hours depending on how dry the environment is. Good news, you can get the exact same result, by baking the phyllo dough for just 15 minutes.
- Syrup: Portokalopita belongs to a Greek dessert category called siropiasta (Σιροπιαστά) meaning syrupy. The orange infused syrup moistens the cake perfectly and intensifies the orange flavor.
How to make Portokalopita:
Syrup:
On a medium saucepan add the granulated sugar, water, orange juice and rind, cinnamon stick and cognac. Bring to a boil over medium heat. Reduce heat and simmer for about 5 to 6 minutes or until the sugar has dissolved. Remove from fire and set aside to completely cool.
Phyllo Pastry:
Preheat oven to 325F (160C). Place phyllo dough sheets on a clean surface and cut into stripes using a sharp knife. Place the phyllo stripes loosely into a large baking sheet (see photo 1). Ensure that the phyllo stripes do not stick to each other. Bake for 15 minutes, tossing the phyllo stripes halfway baking.Remove from the oven and set aside to chill.
Cake:
Preheat oven to 325 F (160C). Grease a 10 inch springform pan with nonstick baking spray or olive oil and set aside. In a large bowl whisk the sugar and eggs for 2 minutes until light and frothy. Add the olive oil, milk, vanilla extract, orange zest, baking powder and baking soda. Stir all together until each ingredient is fully incorporated.
[easy-image-collage id=3325]Break the dehydrated phyllo stripes into small pieces with your hands. Carefully, fold in the phyllo pieces in thirds trying to maintain as much volume as possible (see photo 2 & 3). Transfer the batter into the prepared springform pan and spread evenly using a spatula. Top the cake with orange slices (see photo 4). Bake for 40 to 45 minutes until golden brown on top.
Remove from oven and place on a cooling rack. Immediately, pour over the cake the cold syrup using a ladle. Allow cake to absorb the syrup for at least least 40 minutes. Remove from pan, cut into slices and serve. Enjoy!
[easy-image-collage id=3330]Make Ahead & Storage Instructions:
Can you make portokalopita ahead of time?
You can make the syrup and bake the phyllo dough in advance but the cake itself should be prepared and baked on the same day.
How longs does portokalopita last?
Portokalopita will keep fresh refrigerated in an airtight container for up to 1 week.
Can you freeze portokalopita?
We do not suggest freezing portokalopita as it will become soggy while thawing.
Portokalopita is typically served cold but you can also serve it warm with a cold scoop of vanilla ice cream. Try both ways and stick to your favorite. From our experience, portokalopita tastes even better the next day. If you decide to give this recipe a try, make sure to leave us a comment below. We would love your feedback. Happy Baking!
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Traditional Greek Orange Phyllo Cake “Portokalopita”
Ingredients
Syrup
- 1 cup Granulated Sugar
- 1 cup Water
- 1 cup Orange Juice freshly squeezed
- Orange Rind from one orange
- 1 Cinnamon Stick
- 1 tbsp Cognac
Cake
- 16 0z Phyllo Dough cut into stripes
- 1 ¼ cups Granulated Sugar
- 3 Large Eggs room temperature
- 1/2 cup Olive Oil or canola oil
- 1/2 cup Milk room temperature
- 1 tsp Pure Vanilla Extract
- Orange Zest from 2 medium oranges
- 1 tsp Baking Powder
- 1 tsp Baking Soda
Topping (Optional)
- 7 Orange Slices
Instructions
Syrup:
- On a medium saucepan add the granulated sugar, water, orange juice and rind, cinnamon stick and cognac.1 cup Granulated Sugar, 1 cup Water, 1 cup Orange Juice, Orange Rind, 1 Cinnamon Stick, 1 tbsp Cognac
- Bring to a boil over medium heat. Reduce heat and simmer for about 5 to 6 minutes or until the sugar has dissolved.
- Remove from fire and set aside to completely cool.
Phyllo Pastry:
- Preheat oven to 325F (160C).
- Place phyllo dough sheets on a clean surface and cut into stripes using a sharp knife.16 0z Phyllo Dough
- Place the phyllo stripes loosely into a large baking sheet. Ensure that the phyllo stripes do not stick to each other.
- Bake for 15 minutes, tossing the phyllo stripes halfway baking.
- Remove from the oven and set aside to chill.
Cake:
- Preheat oven to 325F (160C).
- Grease a 10 inch springform pan with nonstick baking spray or olive oil and set aside.
- In a large bowl whisk the sugar and eggs for 2 minutes until light and frothy.1 ¼ cups Granulated Sugar, 3 Large Eggs
- Add the olive oil, milk, vanilla extract, orange zest, baking powder and baking soda. Stir all together until each ingredient is fully incorporated.1/2 cup Olive Oil, 1/2 cup Milk, 1 tsp Pure Vanilla Extract, Orange Zest, 1 tsp Baking Powder, 1 tsp Baking Soda
- Break the dehydrated phyllo stripes into small pieces with your hands.
- Carefully, fold in the phyllo pieces in thirds trying to maintain as much volume as possible.
- Transfer the batter into the prepared springform pan and spread evenly using a spatula.
- (Optional) Top the cake with orange slices.7 Orange Slices
- Bake for 40 to 45 minutes until golden brown on top.
- Remove from oven and place on a cooling rack.
- Immediately, pour over the cake the cold syrup using a ladle. Allow cake to absorb the syrup for at least least 40 minutes.
- Remove from pan, cut into slices and serve.
- Enjoy!
Notes
- Place phyllo dough in refrigerator overnight to thaw. Allow at least one hour to stand at room temperature before using. This will result to every phyllo sheet to come off easily. Read instructions written on the back of your phyllo dough package for more details.
- Opt for fresh navel oranges for the best flavor.
- Note that all ovens bake differently, so yours may take a little less or a little more time to bake.
- Storage Instructions:Portokalopita will keep fresh, refrigerated in an airtight container for up to 1 week.
- We don’t suggest freezing portokalopita as it will become soggy while thawing.
- You can serve portokalopita both cold or warm. It’s a matter of preference.
- You may serve portokalopita with a cold scoop of vanilla ice cream.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.
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