Moist, citrusy, and utterly irresistible, Greek Orange Cake—also known as Portokalopita—is a traditional Mediterranean dessert made with layers of shredded phyllo dough, rich yogurt, and fresh orange zest, all soaked in a sweet orange syrup. This cake is bursting with bright flavor and has a unique texture that’s both light and custard-like. It’s perfect for serving after a hearty meal, with coffee, or as a festive treat.
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Why You’ll Love This Recipe
Bright Citrus Flavor – Infused with fresh orange zest and syrup.
Unique Texture – Made with phyllo, yogurt, and semolina for a sponge-like crumb.
Simple Ingredients – Easy to find and budget-friendly.
Perfect Make-Ahead Dessert – Tastes even better the next day.
A Greek Classic – Traditional and beloved across generations.
Ingredients You’ll Need
For the Cake:
• 1 package (1 lb) phyllo dough, thawed
• 1 cup plain Greek yogurt (full-fat preferred)
• ¾ cup vegetable oil
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp vanilla extract
• Zest of 2 oranges
• 4 large eggs
For the Orange Syrup:
• 1 cup orange juice (freshly squeezed for best flavor)
• 1 cup water
• 1 ½ cups sugar
• 1 cinnamon stick (optional)
• 1 strip of orange peel (optional for aroma)
Optional Garnish:
• Extra orange zest
• Powdered sugar
• Whipped cream or vanilla ice cream
• Chopped pistachios or almonds
Tools You’ll Need
• 9×13 baking dish
• Mixing bowls
• Hand mixer or whisk
• Saucepan for syrup
• Grater/zester
Step-by-Step Instructions
Step 1: Dry the Phyllo Dough
Open the phyllo package and separate the sheets.
Let them sit out on a clean surface or baking sheet for 1–2 hours to dry out and become slightly crisp.
Once dry, crumble the sheets into small flakes using clean hands. Set aside.
Step 2: Make the Syrup
In a saucepan, combine orange juice, water, sugar, and optional cinnamon stick/orange peel.
Bring to a boil, then reduce to a simmer for 8–10 minutes until slightly thickened.
Remove from heat and let cool completely. Discard cinnamon stick and peel.
Step 3: Make the Cake Batter
Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
In a large bowl, beat the eggs and sugar until light and fluffy.
Add oil, yogurt, vanilla, baking powder, and orange zest. Mix until smooth.
Gently fold in the crumbled phyllo pieces in batches until well combined.
Step 4: Bake the Cake
Pour the batter into the prepared baking dish and spread evenly.
Bake for 35–40 minutes, or until the top is golden and a toothpick inserted comes out clean.
Step 5: Soak in Syrup
As soon as the cake comes out of the oven, slowly pour the cooled orange syrup evenly over the hot cake.
Let the cake soak for at least 2–3 hours, or overnight for best results.
Step 6: Serve
Cut into squares or diamonds.
Serve at room temperature or chilled, topped with whipped cream, a dusting of powdered sugar, or chopped nuts if desired.
Tips for the Best Greek Orange Cake
Dry the Phyllo Thoroughly – Moisture-free phyllo gives the best texture.
Pour Syrup Over Hot Cake – Helps it absorb fully for a moist result.
Let It Rest – Allow time for the syrup to soak before serving.
Use Fresh Orange Juice – Bottled juice won’t give the same brightness.
Don’t Skip the Zest – It’s key to the cake’s aroma and depth of flavor.
Serving Suggestions
• With Greek coffee or strong espresso
• As a dessert after grilled meats or Mediterranean meals
• Chilled with vanilla ice cream or whipped cream
• With a drizzle of honey and chopped pistachios
How to Store & Freeze
Storing:
• Refrigerate: Store in an airtight container for up to 5 days. Best enjoyed cold or at room temp.
• Freezer: Freeze slices individually wrapped for up to 2 months.
Reheating:
• Enjoy cold or bring to room temperature. Avoid microwaving, as it can change the texture.
Frequently Asked Questions
1. Can I use store-bought orange juice?
You can, but fresh juice gives a better, brighter flavor.
2. Can I use puff pastry instead of phyllo?
No—phyllo is essential for the flaky, absorbent texture of this cake.
3. Is this cake very sweet?
Yes, but the yogurt and citrus balance the sweetness. You can reduce sugar in the syrup slightly if preferred.
4. Can I make this gluten-free?
Traditional phyllo contains gluten. Look for a gluten-free phyllo substitute if needed, though results may vary.
5. Is this dessert served warm or cold?
Traditionally served at room temperature or chilled.
Final Thoughts
Greek Orange Cake (Portokalopita) is a vibrant and unique dessert that blends simple ingredients into something truly special. With its flaky texture, zesty orange flavor, and syrup-soaked sweetness, it’s the perfect treat for any occasion—from holidays to everyday cravings.
Try it today and bring a taste of Greece to your kitchen. Don’t forget to leave a review or share your slice online!
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Chilling Time: 2–3 hours
Cuisine: Greek / Mediterranean
Nutritional Information (Per Slice):
Calories: 360 | Protein: 5g | Carbohydrates: 45g | Fat: 18g | Fiber: 1g | Sugar: 32g | Sodium: 170mg
Greek Orange Cake
- Total Time: 1 hour
Description
Moist, citrusy, and utterly irresistible, Greek Orange Cake—also known as Portokalopita—is a traditional Mediterranean dessert made with layers of shredded phyllo dough, rich yogurt, and fresh orange zest, all soaked in a sweet orange syrup. This cake is bursting with bright flavor and has a unique texture that’s both light and custard-like. It’s perfect for serving after a hearty meal, with coffee, or as a festive treat.
Want more authentic Mediterranean desserts? Subscribe now and get sweet, easy-to-make recipes delivered straight to your inbox!
Ingredients
For the Cake:
• 1 package (1 lb) phyllo dough, thawed
• 1 cup plain Greek yogurt (full-fat preferred)
• ¾ cup vegetable oil
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp vanilla extract
• Zest of 2 oranges
• 4 large eggs
For the Orange Syrup:
• 1 cup orange juice (freshly squeezed for best flavor)
• 1 cup water
• 1 ½ cups sugar
• 1 cinnamon stick (optional)
• 1 strip of orange peel (optional for aroma)
Optional Garnish:
• Extra orange zest
• Powdered sugar
• Whipped cream or vanilla ice cream
• Chopped pistachios or almonds
Instructions
Step 1: Dry the Phyllo Dough
Open the phyllo package and separate the sheets.
Let them sit out on a clean surface or baking sheet for 1–2 hours to dry out and become slightly crisp.
Once dry, crumble the sheets into small flakes using clean hands. Set aside.
Step 2: Make the Syrup
In a saucepan, combine orange juice, water, sugar, and optional cinnamon stick/orange peel.
Bring to a boil, then reduce to a simmer for 8–10 minutes until slightly thickened.
Remove from heat and let cool completely. Discard cinnamon stick and peel.
Step 3: Make the Cake Batter
Preheat oven to 350°F (175°C). Grease a 9×13 baking dish.
In a large bowl, beat the eggs and sugar until light and fluffy.
Add oil, yogurt, vanilla, baking powder, and orange zest. Mix until smooth.
Gently fold in the crumbled phyllo pieces in batches until well combined.
Step 4: Bake the Cake
Pour the batter into the prepared baking dish and spread evenly.
Bake for 35–40 minutes, or until the top is golden and a toothpick inserted comes out clean.
Step 5: Soak in Syrup
As soon as the cake comes out of the oven, slowly pour the cooled orange syrup evenly over the hot cake.
Let the cake soak for at least 2–3 hours, or overnight for best results.
Step 6: Serve
Cut into squares or diamonds.
Serve at room temperature or chilled, topped with whipped cream, a dusting of powdered sugar, or chopped nuts if desired.
Notes
Dry the Phyllo Thoroughly – Moisture-free phyllo gives the best texture.
Pour Syrup Over Hot Cake – Helps it absorb fully for a moist result.
Let It Rest – Allow time for the syrup to soak before serving.
Use Fresh Orange Juice – Bottled juice won’t give the same brightness.
Don’t Skip the Zest – It’s key to the cake’s aroma and depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Cuisine: Greek / Mediterranean
