Portokalopita (Greek Orange Cake)
In this Greek classic, a creamy custard is layered with toasted phyllo for a simple, easy to make cake with a uniquely delicious texture. The sweet and tart Orange Honey Syrup brings it over the top! Make sure to pour the syrup over the cake while it's still hot, and give the cake at least an hour to soak up all the goodness.
Servings: 12 pieces
Ingredients
For the Honey-Orange Syrup
- 1/2 cup freshly squeezed orange juice (from about 2 medium oranges)
- 1 1/2 cups water
- 1 cup honey
- 1/2 cup granulated sugar
For the Orange Cake
- 1 pound phyllo dough, thawed and at room temperature (see note)
- 5 large eggs
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 cup extra virgin olive oil
- 1 cup whole milk plain yogurt
- Zest of 2 large oranges
- 1 1/4 cups freshly squeezed orange juice (from about 5 medium oranges)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Get ready: Heat the oven to 350°F. Lightly oil a (9 1/2 x 14-inch) baking pan.
- Meanwhile, prepare the syrup. Use a sharp knife or peeler to slice off the peel of one orange, leaving as much white pith of behind as possible. Add the peel to a medium saucepan, along with the orange juice, water, honey, and sugar. Bring to a boil over medium-high heat, stirring until the sugar has dissolved, then lower the heat and allow the mixture to simmer until thickened slightly, 5 minutes. Remove from the heat and set aside to cool completely.
- Toast the phyllo. Slice or tear the phyllo into thin pieces. Spread the pieces on a large baking sheet or two without overlapping. Bake in the hot oven, tossing occasionally, until the phyllo strips have dried and crisped up a bit, about 10 minutes or so. They should have a little bit of color but they should not fully brown. Remove from the oven (leave the oven on).
- Prepare the Orange Cake batter. In a large mixing bowl (the largest you have), add the eggs and sugar. Use an electric hand mixer on medium speed to beat the eggs and sugar until the mixture thickens and turns pale yellow. Add the baking powder and beat again to incorporate. Add the olive oil, yogurt, orange zest and juice, vanilla extract, and salt. Whisk or beat lightly until the mixture is well combined.
- Add the phyllo to the batter. Add the dried phyllo strips, one handful at a time, folding until the phyllo is submerged in the batter. Transfer the batter to the prepared baking pan.
- Bake the cake. Bake on the center rack of the heated oven for about 45 minutes to 1 hour, or until the cake has a lovely golden brown color and a skewer insured into the center comes out clean. Remove from the oven.
- Soak the cake. Remove the cake from the oven and use a skewer or metal fork to poke holes all over the top. Immediately pour the cooled honey-orange syrup evenly over the cake. Set aside for at least 1 hour (or overnight) to allow the cake to fully absorb the syrup.
- Slice and serve. Slice the Portokalopita into 12 pieces and serve.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and honey used in this recipe.
- To prep store bought phyllo dough: Take the phyllo dough out of the fridge 1 hour before using. If your dough is frozen, thaw first in your refrigerator overnight.
- For a spiced version: Add a cinnamon stick to the Honey Orange Syrup.
Nutrition
Calories: 494.7kcal | Carbohydrates: 69.1g | Protein: 6g | Fat: 22.8g | Saturated Fat: 4.1g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 15.2g | Trans Fat: 0.01g | Cholesterol: 70.9mg | Sodium: 376mg | Potassium: 173.2mg | Fiber: 0.8g | Sugar: 48.2g | Vitamin A: 191.5IU | Vitamin C: 18.3mg | Calcium: 104.9mg | Iron: 2mg
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