DessertsDifficulty: easy
Portokalopita (Greek Orange Phyllo Cake)
Shredded phyllo soaked in orange syrup and bound with orange-scented batter — impossibly moist, intensely orange, Greece's most underrated cake.
25
Prep Time
60
Cook Time
10
Servings
Ingredients
Instructions
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1Dry the shredded phyllo in the oven at low heat for 10 minutes — dried phyllo absorbs syrup better. Simmer the syrup ingredients 8 minutes; keep warm.
2Whisk eggs with sugar until pale, add yogurt, oil, zest and juice. Fold in the dried phyllo and baking powder.
3Bake at 170°C for 45 minutes. Pour warm syrup over the hot cake and let it drink everything — 2 hours minimum. Serve with thick yogurt.
Chef's Tip
- Drying the phyllo first is the counterintuitive step: dry strands drink syrup like a sponge, fresh strands go leathery.
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- The syrup does double duty — sweetener AND moistener — which is why this cake never dries out, even on day 3.
- Yogurt's acidity tenderizes the gluten, keeping the crumb soft under all that syrup.
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