Desserts
Portokalopita: Greek orange syrup cake
Greek portokalopita with phyllo, yogurt and orange syrup. Clear quantities and practical tips for an evenly textured orange cake, from EL GRECO.
Portokalopita has a different texture from sponge cake: shredded phyllo combines with yogurt, eggs and orange, then absorbs the syrup. The result is a moist, fragrant dessert that cuts cleanly once cooled.
Use a baking tin of about 20 × 30 cm and allow time for the syrup to soak in. Drying the pastry is the step not to rush. If the sheets stick together in compact clumps, the inside will have dense patches even when the outside looks fully baked.
LET’S COOK
Ingredients & method
Total time, including resting: 4 h 45 min
- Preparation
- 25 min
- Cooking
- 1 h 20 min
- Resting / cooling
- 3 h
- Servings
- 12
Step by step
Unfold the phyllo and arrange it loosely on two baking trays. Dry at 90°C for about 25–30 minutes, turning and separating the sheets halfway through. They should become brittle, not browned. Cool briefly and tear into small pieces.
Meanwhile, bring the syrup ingredients to a boil and simmer for 4–5 minutes. Remove the cinnamon and leave the syrup to cool.
Increase the oven to 170°C conventional or 160°C fan. Oil the cake tin. Whisk the eggs with the 120 g sugar, then mix in the yogurt, oil, orange juice, zest, salt and baking powder.
Fold in the dried phyllo in three or four batches, stirring after each addition. Separate any clumps with the spoon so that all the fragments are moistened.
Spread evenly in the tin. Bake for 45–50 minutes until golden and set in the centre. A skewer inserted in the middle should not carry raw batter.
Remove from the oven and prick the surface gently. Ladle the cool syrup over the hot cake in several additions, allowing each one to absorb before adding more.
Let the cake cool, then refrigerate. Allow at least three hours in total for cooling and syrup absorption before cutting into portions.
SMALL DETAILS, BETTER RESULTS
Tips for a good result
Use only the coloured orange zest; the white pith can add bitterness. Do not substitute puff pastry for phyllo, as it changes the structure of the dessert. Cool syrup over hot cake makes the soaking process easier to control. Do not judge the texture immediately after pouring: it settles as the cake cools. The stated cooking time includes drying the pastry.
Serving ideas
Serve a modest slice on its own or with a spoonful of yogurt. Greek coffee makes a pleasant pairing with the sweet citrus flavour. The recipe contains gluten, milk and eggs.
