Have you ever tried a cake made with crispy phyllo dough instead of flour?
If that question caught your attention, you’re not alone. Portokalopita Cake—a beloved Greek dessert—turns the idea of cake on its head. Forget traditional sponges and heavy batters. This cake is made with shredded phyllo sheets soaked in an orange-scented custard, baked to golden perfection, and finished with a sweet orange syrup. It’s zesty, gooey, and crispy all at once. Sound like magic? It kind of is.
Let’s dive into this flavorful Mediterranean dessert and discover how to make your own slice of sunshine.
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How to Make Portokalopita Cake: A Citrusy Greek Treat Everyone Will Love
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
Description
Portokalopita Cake is a Greek-style dessert made from shredded phyllo dough soaked in a creamy orange-flavored custard, baked until golden, then drenched in a sweet orange syrup. With its crispy top and custardy interior, this refreshing citrus cake offers a delightful twist on traditional baked goods—perfect for warm days or special gatherings.
Ingredients
1 pack phyllo dough, thawed and dried
4 large eggs
1 cup Greek yogurt
1 cup granulated sugar (for cake)
1 cup granulated sugar (for syrup)
1/2 cup vegetable oil
1 tsp baking powder
Zest of 2 oranges
Juice of 2 oranges
1 cup water
Instructions
Step 1: Tear phyllo into small strips and let dry for 1 hour, or bake at 250°F for 10–15 minutes until crisp.
Step 2: Simmer 1 cup sugar, 1 cup water, and orange juice to make the syrup. Cool completely.
Step 3: In a bowl, whisk eggs, yogurt, 1 cup sugar, oil, orange zest, juice, and baking powder until smooth.
Step 4: Fold in dried phyllo strips to create a thick batter.
Step 5: Pour batter into a greased 9×13-inch baking dish.
Step 6: Bake at 350°F (175°C) for 40–45 minutes until golden and set.
Step 7: Immediately pour cooled syrup over the hot cake. Let absorb fully and cool to room temperature.
Step 8: Slice, serve, and enjoy!
Notes
Use fresh orange juice for best flavor.
Let the cake rest for at least an hour after syruping before serving.
This cake tastes even better the next day.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Cuisine: Greek
What Makes Portokalopita Cake So Special?
Portokalopita (pronounced por-toh-kah-LO-pee-tah) literally means “orange pie” in Greek. It’s not quite a pie, not quite a cake—more like a syrup-soaked phyllo pudding that’s bursting with citrusy flavor. Here’s why it stands out:
- Unique texture from shredded, dried phyllo pastry
- Bright orange flavor that’s sweet, tangy, and refreshing
- Soaked in syrup, just like baklava or galaktoboureko
- Simple ingredients, yet an incredibly indulgent result
Time Required:
- Prep Time: 25 minutes
- Baking Time: 45 minutes
- Cooling and Syrup Time: 2 hours
Difficulty: Easy to Moderate
Essential Ingredients and Their Roles
Here are the ingredients you’ll need and why they matter:
- Phyllo dough (1 pack, thawed) – Dried and shredded, this forms the crispy base. No flour needed!
- Eggs (4) – Provide structure and help the custard set.
- Greek yogurt (1 cup) – Adds tang and moisture.
- Sugar (1 cup for cake + 1 cup for syrup) – Sweetens both the batter and syrup.
- Baking powder (1 tsp) – Gives the cake a gentle lift.
- Vegetable oil (1/2 cup) – Keeps the cake tender.
- Zest of 2 oranges – Infuses bright citrus flavor into the batter.
- Fresh orange juice (from 2 oranges) – For the cake and syrup.
- Water (1 cup) – For the syrup.
- Optional: vanilla extract or cinnamon – Adds depth to the flavor.
Substitutions:
- Greek yogurt can be replaced with sour cream.
- You can use melted butter instead of oil for a richer flavor.
- Want to cut down on sugar? Try honey or a sugar substitute in the syrup.
Step-by-Step Instructions for Making Portokalopita Cake
Step 1: Dry the Phyllo
Tear the phyllo sheets into small strips. Spread them out on baking sheets and let them dry out for at least an hour or speed it up by placing them in a 250°F oven for 10–15 minutes. Stir occasionally so they don’t brown.
Tip: Don’t skip this. Dry phyllo absorbs the custard better and prevents sogginess.
Step 2: Make the Orange Syrup
In a saucepan, mix 1 cup sugar, 1 cup water, and the juice of 2 oranges. Simmer for about 10–15 minutes until it thickens slightly. Let it cool completely.
Pro Tip: Always pour cool syrup over hot cake or hot syrup over cool cake—never both hot.
Step 3: Mix the Custard Base
In a large bowl, whisk together the eggs, sugar, yogurt, oil, orange zest, orange juice, and baking powder. It should be smooth and creamy.
Step 4: Combine with the Phyllo
Gently fold the dried, crumbled phyllo into the custard mix. It will look like a thick, textured batter.
Step 5: Bake the Cake
Pour the mixture into a greased 9×13-inch baking dish. Bake at 350°F for 40–45 minutes until golden brown on top and a toothpick comes out clean.
Step 6: Add the Syrup
Right out of the oven, pour the cooled syrup over the hot cake. Let it absorb and cool at room temperature.
Assembling and Presenting Your Portokalopita
Once your cake has fully cooled and absorbed the syrup, it’s time to serve. For presentation:
- Cut into diamonds or squares for a classic Greek look.
- Dust with powdered sugar or a light sprinkle of cinnamon.
- Top with orange zest curls or thin orange slices for a festive finish.
Want to go the extra mile? Add a dollop of whipped cream or a scoop of vanilla ice cream.
Storing and Make-Ahead Tips
- Room Temperature: Covered, it stays fresh for 2 days.
- Fridge: Lasts up to 5 days. The flavors deepen!
- Freezing: Not ideal—the phyllo loses its crisp.
- Make-ahead: Bake and syrup it the night before. Serve chilled or warm.
To reheat: A quick zap in the microwave or 5 minutes in a 300°F oven works perfectly.
Fun Variations to Try
Once you’ve mastered the classic version, try mixing it up:
- Chocolate Chip Portokalopita: Stir in a handful of chocolate chips before baking.
- Coconut Orange Cake: Add 1/2 cup of shredded coconut to the custard.
- Lemon-Lime Twist: Replace orange juice/zest with lemon and lime for a tangy variation.
- Nutty Delight: Sprinkle chopped pistachios or almonds on top after syruping.
Conclusion: Time to Bring Greek Sunshine to Your Kitchen
Portokalopita Cake is the perfect answer when you want something refreshing, sweet, and different. With its crispy, custardy texture and the unmistakable zing of real oranges, it’s a dessert that always delights. And the best part? You don’t need fancy ingredients or expert skills to pull it off.
So, grab a pack of phyllo and some juicy oranges, and give this Greek treasure a go. Who knows—it might just become your new go-to treat.
FAQs About Portokalopita Cake
1. Can I use store-bought orange juice?
Fresh juice is best, but a good quality bottled juice without added sugar can work.
2. Can I make this gluten-free?
Yes, if you find gluten-free phyllo dough, though texture may vary slightly.
3. Is Portokalopita healthy?
It’s a treat, but it includes yogurt and oranges which add protein and vitamin C.
4. How long should I dry the phyllo?
At least 1 hour at room temp or 10–15 mins in a low oven until crisp.
5. Why does the syrup need to be cool?
Cool syrup over hot cake ensures it gets soaked up evenly without turning mushy.
