Greek Orange Cake with Syrup

This greek orange cake with syrup, known in Greece as Portokalopita, is one of the most loved traditional syrup desserts. It is soft, fragrant, and deeply soaked in orange syrup, yet surprisingly light. What makes this cake unique is that it contains no raw flour. Instead, dried phyllo pastry is used to create structure and absorb the syrup, giving the cake its signature texture.

this sugar

Portokalopita originated as a clever way to use leftover phyllo scraps from savory pies. Over time, it became a classic Greek dessert served in tavernas, bakeries, and family homes. Once chilled, the flavors deepen, the syrup settles, and the cake becomes even better the next day.

If you are looking for an authentic greek orange cake with syrup that stays moist, slices cleanly, and delivers intense citrus aroma, this recipe is designed to give reliable results even for beginners.

Expert Tips for Success

Dry the phyllo completely before using it. Any moisture will cause the cake to collapse or become gummy.

Always pour cold syrup over a hot cake. This contrast allows the syrup to absorb evenly without breaking the structure.

Use a medium-depth pan. A pan that is too large will make the cake thin and prone to drying or burning.

Let the cake chill before slicing. Portokalopita is meant to be served cold so it holds its shape.

Do not rush the syruping process. Add it gradually and allow each addition to soak in fully.

Ingredients with Substitutions

For the Greek Orange Cake

Greek yogurt 2 percent fat
Substitution full-fat yogurt for richer texture or strained yogurt thinned with a little milk

Vegetable oil sunflower or canola
Substitution light olive oil with mild flavor

Granulated sugar
Substitution caster sugar

Fresh orange juice
Substitution bottled orange juice if fresh is unavailable

Orange zest
Substitution mandarin or blood orange zest

Eggs
Substitution none recommended for best structure

Baking powder
Substitution none

Vanilla extract
Optional but recommended

Phyllo pastry sheets fully dried and crumbled
No substitute available as phyllo is essential

For the Orange Syrup

Water
Granulated sugar
Orange zest
Cinnamon stick optional

Honey may replace up to one third of the sugar for a deeper flavor.

Step by Step Instructions

Prepare the Phyllo

Remove phyllo from packaging and gently crinkle the sheets. Spread them out on a clean surface and allow them to dry at room temperature for about twenty minutes until completely crisp.

Alternatively, dry them in a low oven at one hundred degrees Celsius until brittle. Once cooled, crumble into small flakes.

Make the Syrup

Combine water, sugar, orange zest, and cinnamon in a saucepan. Bring to a boil, then simmer for five to ten minutes until the sugar dissolves and the syrup slightly thickens. Remove from heat and allow to cool completely.

Prepare the Cake Batter

In a large bowl whisk together oil, sugar, and eggs until smooth. Add yogurt, orange juice, orange zest, and vanilla extract. Whisk until combined. Gently whisk in the baking powder.

Gradually add the crumbled phyllo while mixing gently to prevent clumping.

Bake

Grease a twenty by thirty centimeter baking pan and pour in the mixture. Bake in a preheated oven at one hundred eighty degrees Celsius for forty to fifty minutes until golden and set in the center.

Syrup the Cake

Remove the cake from the oven and immediately spoon the cold syrup slowly over the hot cake. Allow each addition to absorb before adding more.

Refrigerate for at least three hours before slicing.

How to Serve and Store

Greek orange cake with syrup is best served cold. This allows the syrup to settle and the cake to slice cleanly.

Serve plain or with vanilla ice cream, Greek yogurt, or fresh orange slices.

Store covered in the refrigerator for up to five days.

Freezing is not recommended as the phyllo loses its texture once thawed.

Frequently Asked Questions

Print