Portokalopita (Greek Orange Cake)

A syrup-soaked pastry that glistens, offering a texture between cake and custard. The powerful scent of candied orange and cinnamon escapes with the first slice.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 879
• Protein: 12 g
• Carbs: 94 g
• Fat: 49 g

Ingredients

• 250 g Phyllo dough ( dried and crumbled )
• 3 piece Citrus sinensis (L.) Osbeck ( zest and juice )
• 200 g Plain Greek yogurt ( full fat )
• 3 piece Egg ( whole )
• 150 ml Sunflower oil
• 200 g White sugar ( divided into two parts )
• 1 tbsp Baking powder
• 1 tsp Cinnamon powder
• 200 ml Mineral water ( for the syrup )

Instructions

1. Drying the pastry

   Tear the phyllo pastry into small pieces by hand. Spread them on a tray. They must be dry and brittle like fallen leaves before use.

2. Preparing the syrup

   In a saucepan, bring water, 100g of sugar, and the juice of two oranges to a boil. Reduce until the syrup coats the back of a spoon.

3. Cake batter

   Whisk eggs with the remaining sugar until pale. Stir in the Greek yogurt, sunflower oil, orange zest, and baking powder.

4. Mixing and incorporation

   Add the dried phyllo pieces into the liquid batter, bit by bit. Mix so each piece is well soaked without forming large clumps.

5. Baking

   Pour into a dish and bake at 180°C. The crust should be deep golden and the center firm to the touch.

6. Final soaking

   Remove the hot cake from the oven and immediately pour the cold syrup over it. You should hear a hissing sound as it absorbs. Let cool completely.

Chef's tips

• Thermal shock is crucial: cold syrup on a hot cake for perfect absorption.
• Do not skip drying the phyllo dough; it's what gives the cake its unique structure.

Storage

Keeps for 4 days in the refrigerator. The cake is even better the next day once the syrup has fully penetrated the core.