Greek Orange Cake

Moist, fragrant, and bursting with citrus flavor, this Greek Orange Cake (also known as Portokalopita) is a traditional Mediterranean dessert that brings sunshine to your plate. Made with layers of flaky phyllo, creamy Greek yogurt, fresh orange juice, and a sweet syrup poured over the top, it’s a treat that’s both simple and elegant. Perfect for gatherings, holidays, or an everyday indulgence with your afternoon coffee.

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Why You’ll Love This Recipe
Bright Citrus Flavor – Fresh orange juice and zest make it refreshing and aromatic.
Moist & Syrupy – The syrup soaks into every bite, making it tender and flavorful.
Unique Texture – Made with shredded phyllo instead of flour, it’s unlike any other cake.
Easy to Make – No electric mixer or fancy tools needed.
Great for Sharing – A crowd-pleasing dessert that’s best served in squares.

Ingredients You’ll Need

For the Cake:

• 1 package phyllo dough (about 250g), thawed
• 1 cup Greek yogurt (plain, full-fat)
• ¾ cup vegetable oil or light olive oil
• 1 cup sugar
• 3 large eggs
• Zest of 2 oranges
• ½ cup fresh orange juice
• 1½ tsp baking powder
• 1 tsp vanilla extract

For the Syrup:

• ¾ cup sugar
• ½ cup water
• ½ cup fresh orange juice
• 1 cinnamon stick (optional)
• 1 strip of orange peel (optional)

For Garnish (Optional):

• Orange slices
• Crushed pistachios or almonds
• Whipped cream or Greek yogurt

Tools You’ll Need

• Large mixing bowl
• Whisk or spoon
• Saucepan
• 9×13 inch baking dish
• Grater or zester
• Knife and cutting board

Step-by-Step Instructions

Step 1: Prepare the Phyllo

1. Preheat your oven to 350°F (175°C).
2. Take the phyllo dough out of the packaging and let it dry out for 10–15 minutes on a clean surface.
3. Once slightly dry, shred the phyllo with your hands into small pieces or strips.
4. Set aside to air dry while you prepare the batter.

Step 2: Make the Cake Batter

1. In a large bowl, whisk together the yogurt, oil, sugar, and eggs until smooth.
2. Add the orange zest, orange juice, baking powder, and vanilla extract. Mix well.
3. Gently fold in the shredded phyllo pieces, a bit at a time, making sure they’re evenly coated with the batter.
4. Pour the mixture into a greased 9×13 inch baking dish and smooth out the top.

Step 3: Bake the Cake

1. Bake for 35–40 minutes, or until the top is golden and a toothpick comes out clean.
2. Let the cake cool slightly while you prepare the syrup.

Step 4: Make the Syrup

1. In a small saucepan, combine sugar, water, orange juice, and optional cinnamon stick or peel.
2. Bring to a gentle boil, then reduce heat and simmer for 5–7 minutes until slightly thickened.
3. Remove from heat and discard cinnamon and peel, if used.

Step 5: Add the Syrup

1. While the cake is still warm, slowly pour the syrup evenly over the surface.
2. Let the cake soak up the syrup for at least 1 hour at room temperature (or refrigerate for a firmer texture).
3. Slice into squares or diamonds before serving.

Step 6: Garnish & Serve

1. Garnish with orange slices, a sprinkle of nuts, or a dollop of whipped cream or yogurt.
2. Serve chilled or at room temperature.

Tips for Perfect Greek Orange Cake
Dry Out the Phyllo – Letting it air-dry gives the cake its signature texture.
Use Fresh Oranges – The flavor is brighter and more intense than bottled juice.
Don’t Overmix – Fold in phyllo gently to maintain fluffiness.
Cool Before Cutting – This helps the syrup fully soak in and the cake set.
Store in Fridge – Tastes even better the next day once fully chilled.

Serving Suggestions
Afternoon Coffee or Tea – A perfect sweet companion.
Greek-Inspired Dinner – Serve after dishes like moussaka or souvlaki.
Brunch Table – Adds a sweet, citrusy note to any spread.
Holiday Dessert – Great for Easter, Christmas, or birthdays.

How to Store & Reheat

Storing:
Refrigerate: Store in an airtight container in the fridge for up to 5 days.
Freeze: Wrap individual slices tightly and freeze for up to 2 months.

Reheating:
Microwave: Warm slices for 20–30 seconds if you prefer them slightly heated.
Room Temp: Simply let chilled cake come to room temperature before serving.

Frequently Asked Questions

1. Can I use store-bought orange juice?
   Fresh juice is best for flavor, but a high-quality bottled juice will work in a pinch.
2. What if I don’t have Greek yogurt?
   Use plain full-fat yogurt or a mix of sour cream and yogurt.
3. Can I make this gluten-free?
   You’ll need gluten-free phyllo dough—just follow the same drying and shredding steps.
4. Why is my cake soggy?
   Make sure to pour the syrup over a warm (not hot) cake and give it time to fully absorb before serving.

Final Thoughts
This Greek Orange Cake is a true celebration of citrus and tradition. With its moist, syrup-soaked texture and irresistible orange aroma, it’s a dessert you’ll return to time and time again. It’s simple to make, stunning to serve, and always a hit at any table.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your dish turns out.
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Cuisine: Greek

Nutritional Information (Per Serving):
Calories: 310 | Protein: 6g | Carbohydrates: 34g | Fat: 16g | Fiber: 1g | Sodium: 220mg

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