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!
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.
Nutrition
Calories: 408kcalCarbohydrates: 66gProtein: 4gFat: 14gSaturated Fat: 3gCholesterol: 50mgSodium: 323mgPotassium: 123mgFiber: 1gSugar: 48gVitamin A: 165IUVitamin C: 19mgCalcium: 61mgIron: 1mg
Tried this recipe?Let us know how it was!