Portokalopita: Greek Orange Cake with Orange Syrup

In this recipe, celebrity chef Giorgos Tsoulis transforms simple ingredients into a decadent, fragrant pie layered with crumbled, toasted phyllo sheets, creamy yogurt, and a sweet, tangy orange purée. After baking to a perfect crisp, the pie is bathed in a warm cinnamon-orange syrup, infusing every bite with incredible moisture and flavor.

This version of Portokalopita strikes the perfect balance between refreshing citrus notes and rich, comforting textures. It’s an ideal dessert for any occasion — light enough to enjoy after a hearty meal, yet indulgent enough to impress at special gatherings. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat, and let the bright flavors transport you straight to a Greek seaside café.

Portokalopita: Greek Orange Cake with Orange Syrup

For the orange cake:

• 1 package phyllo dough
• 250 ml sunflower oil
• 250 g granulated sugar
• 150 g strained yogurt
• 100 g slivered almonds
• 4 medium eggs
• 4 oranges
• 1 tbsp vanilla extract
• 1 tsp orange blossom water
• 1 tsp baking powder
• 1 tsp baking soda

For the syrup:

• 300 g granulated sugar
• 250 ml water
• 1 cinnamon stick
• juice of one orange

For serving (optional):

• ice cream

Instructions

• Lay out the phyllo sheets individually on a surface and let them dry thoroughly for about 2 hours. Once dry, crumble them into coarse pieces and transfer them to a large bowl. Set aside.
• Preheat oven to 160°C/ 320°F, at convection mode.
• Prepare the oranges: Poke the surface of 2 oranges with a fork. Place them in a saucepan with water and simmer over medium heat until very soft. Once tender, remove them from the heat and let them cool.Note: You will use a total of 4 oranges for this recipe — 2 for puréeing and 2 for juicing later.
• Once the oranges are cool, squeeze out as much juice as possible and set it aside. Then, blend the oranges into a smooth purée using a food processor.
• In a large bowl, whisk together the eggs and granulated sugar until the mixture is light and pale. Add the strained yogurt, sunflower oil, baking soda, baking powder, vanilla extract, orange blossom water, and the orange purée. Mix well.
• Squeeze the juice from the remaining 2 oranges and add it to the bowl, stirring to combine.
• Toast the slivered almonds in a small pan over medium to high heat until golden brown. Once toasted, add them to the bowl with the rest of the mixture.
• Gradually fold in the crumbled phyllo dough using a spatula, ensuring everything is well combined. The mixture should be thick but evenly moistened.
• Grease and flour a rectangular baking pan (approximately 34x25cm / 13x10in). Pour the mixture into the pan and spread it evenly.
• Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crispy. Remove from the oven and let it cool.

For the syrup:

• In a small saucepan over medium-low heat, combine the water, granulated sugar, cinnamon stick, and the reserved orange juice. Bring to a boil, then reduce heat and simmer for 1-2 minutes until the syrup thickens slightly.
• Once the pie has cooled slightly, use a knife to lightly score the surface of the pie. This will help the syrup soak in better. Pour the warm syrup over the cooled pie, allowing it to soak in.Allow the pie to rest for at least 30 minutes to absorb the syrup fully.

For serving:

• Cut the pie into pieces and serve with a scoop of ice cream, if desired. The texture should be moist but not soggy, with a crisp golden top.