Recipes

Portokalopita – Greek orange and phyllo syrup cake

This is one of those desserts that instantly takes you somewhere sunny. Portokalopita (Πορτοκαλόπιτα) is a traditional Greek orange cake made using shredded phyllo pastry and generously soaked with fragrant orange syrup. It’s soft, gooey, and comforting.

Traditionally served in Greece with mastic ice cream, it’s just as delicious topped with whipped crème fraiche or vanilla ice cream.

Makes 1 large tray (approx. 10–12 portions)

Ingredients

For the cake

• 1 pack phyllo pastry (250g)

• 4 eggs

• 200g caster sugar

• 250g Greek yoghurt

• 4 tsp baking powder

• 1 tsp vanilla extract (or seeds from 1 vanilla pod)

• Zest of 2 oranges

• 200ml extra virgin olive oil (early harvest if possible)

For the syrup

• 400g caster or granulated sugar

• 600ml water

• Zest of 2 oranges

• ½ cinnamon stick

To serve

• Crème fraîche, lightly whipped

• Optional: vanilla ice cream, mastic ice cream, or Chantilly cream

• Optional garnish: caramelised orange peel

Method

1. Dehydrate the phyllo

   Tear the phyllo into rough pieces and spread loosely on trays. Phyllo pastry is made of many fine layers and separating them allows air to circulate and dehydrate evenly. Dry in a low oven at 30–60°C for 3–4 hours, until completely crisp.
   Leave to cool, then gently crush into shards.

2. Make the cake batter

   In a large bowl, add the eggs, sugar, yoghurt, vanilla, and baking powder. The order in which you add the ingredients doesn’t matter but make sure it’s mixed well.
   Slowly drizzle in the olive oil while mixing.
   Stir through the orange zest.
   Fold in the crushed phyllo using a spatula.

3. Bake

   Pour into a lined or greased baking tin.
   Gently tap to release air bubbles.
   Bake at 180°C (fan 160°C) for around 35 minutes, until golden and set.
   Oven timings may vary — check regularly.

4. Make the syrup

   While the cake bakes, combine sugar, water, orange zest and cinnamon in a saucepan.
   Bring to the boil, stirring until the sugar dissolves. Remove from the heat and allow to cool.

5. Syrup the cake

   Once the cake comes out of the oven, pierce all over with a skewer and slowly drizzle over the cooled syrup.

   Leave to cool slightly before slicing. We don’t want it fridge-cold – just rested and perfectly syrupy.

To Serve

Serve slightly warm or at room temperature with:

• Lightly whipped crème fraîche

• Vanilla ice cream

• Mastic ice cream (as served in Greece)

• Kaymak (Turkish-style clotted cream)

Tips for Success

• Early-harvest olive oil adds a subtle bitterness that balances the syrup – don’t skip it if you can.

• This cake is best eaten fresh on the day.

• For events, bake a day ahead and syrup on the day for maximum moisture.

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