Description
Portokalopita is a traditional Greek orange phyllo cake known for its moist texture and aromatic citrus flavor. This delightful dessert features layers of toasted phyllo dough folded into a luscious batter infused with fresh orange juice, olive oil, yogurt, and vanilla. After baking to golden perfection, the cake is soaked in a fragrant honey-orange syrup, making every bite sweet, tender, and bursting with zesty goodness. Perfect for a special occasion or a cozy treat, this recipe serves 12 and highlights the vibrant essence of Greek cuisine.
Ingredients
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
- Peel of 1 orange (sliced off leaving most white pith)
Cake Batter
- 1 pound phyllo dough (thawed and at room temperature)
- 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 bean paste
- 1/4 teaspoon salt
Instructions
- Preheat and Prepare Baking Pan: Heat your oven to 350°F (175°C). Lightly oil a 9 1/2 x 14-inch baking pan to prevent sticking.
- Make the Honey-Orange Syrup: Using a sharp knife or peeler, carefully slice off the peel of one orange, keeping as much of the white pith as possible. Place the peel into a medium saucepan along with 1/2 cup orange juice, water, honey, and sugar. Bring the mixture to a boil over medium-high heat, stirring frequently until the sugar dissolves. Lower the heat and let it simmer gently for about 5 minutes until it slightly thickens. Remove from heat and set aside to cool completely.
- Toast the Phyllo Dough: Tear or slice the phyllo dough into thin pieces. Spread the pieces evenly over one or two large baking sheets, ensuring they do not overlap. Place the sheets in the preheated oven and bake for about 10 minutes, tossing occasionally, until the phyllo dries and crisps slightly with a touch of color but does not brown fully. Remove from the oven but keep the oven on.
- Prepare the Cake Batter: In a large mixing bowl, use an electric hand mixer on medium speed to beat the eggs and 3/4 cup sugar until thick and pale yellow. Beat in baking powder thoroughly. Then add olive oil, yogurt, orange zest, 1 1/4 cups freshly squeezed orange juice, vanilla bean paste, and salt. Whisk lightly until everything is well combined.
- Combine Phyllo with Batter: Gradually add the toasted phyllo strips to the batter, one handful at a time, folding gently to fully submerge the phyllo in the mixture. Once fully incorporated, transfer the batter into the prepared baking pan.
- Bake the Cake: Bake in the center rack of the preheated oven for 45 minutes to 1 hour, or until the cake is golden brown and a skewer inserted in the center comes out clean. Remove the cake from the oven.
- Soak the Cake: While still warm, use a skewer or metal fork to poke holes all over the top of the cake. Immediately pour the cooled honey-orange syrup evenly over the cake. Let the cake absorb the syrup at room temperature for at least 1 hour, preferably overnight for best flavor and moisture.
- Serve: Slice the Portokalopita into 12 pieces and serve. Enjoy this moist, fragrant Greek dessert with a cup of tea or coffee.
Notes
- Allow the phyllo dough to thaw completely and reach room temperature before using to prevent tearing.
- Be careful not to over-brown the phyllo when toasting, as this will affect the texture of the cake.
- For a stronger orange flavor, use fresh oranges and zest them just before preparing the batter.
- Letting the cake soak in syrup overnight enhances moisture and flavor absorption.
- Use a sharp skewer or fork to poke holes deeply and evenly to help the syrup permeate throughout.
