Greek Orange Phyllo Cake (Print Version)
# Ingredients:
→ For the Syrup
01 -
1 1⁄2 cups sugar
02 -
1 1⁄2 cups water
03 -
Juice and peels from 3 oranges
04 -
1 cinnamon stick
→ For the Cake
05 -
1 package (450g) phyllo dough, thawed
06 -
4 large eggs
07 -
1 cup sugar
08 -
1 1⁄2 teaspoons orange zest
09 -
1 cup Greek yogurt
10 -
1 teaspoon vanilla extract
11 -
2 teaspoons baking powder
12 -
1 teaspoon baking soda
13 -
1 cup (240 ml) vegetable oil
14 -
1⁄2 cup orange juice
# Instructions:
01 -
Combine sugar, water, orange juice, orange peel, and cinnamon stick in a medium saucepan. Bring to a boil over medium heat, then reduce heat to low and simmer for 10-15 minutes until slightly thickened. Set aside to cool completely.
02 -
Preheat oven to 180°C. Grease a 23×33 cm baking pan and line 2 baking sheets with parchment paper.
03 -
Roll the thawed phyllo into tubes then cut into 1.3 cm wide strips. Separate and spread strips on the baking sheets and bake for 10-15 minutes until completely dry and lightly browned. Allow to cool, then crumble into small pieces.
04 -
In a large bowl, beat eggs and sugar with an electric mixer until pale and thick. Mix in orange zest, Greek yogurt, vanilla, baking powder, and baking soda. Blend in oil and orange juice on low speed.
05 -
Add the crumbled phyllo pieces gradually, mixing by hand until fully incorporated. Pour the batter into the prepared baking pan and spread evenly.
06 -
Bake for 40-50 minutes until golden brown and a toothpick inserted in the center comes out clean.
07 -
Remove cake from the oven and immediately poke holes across the surface with a toothpick or thin skewer. Pour the cooled syrup evenly over the hot cake, 60 ml at a time, allowing each addition to absorb before adding more. Remove cinnamon stick and orange peels from syrup before pouring.
08 -
Let the cake cool completely, then cover and refrigerate for at least 2 hours or overnight before serving for optimal flavor and texture.
# Notes:
01 -
This traditional Greek dessert, also known as Portokalopita, tastes even better the day after baking.
02 -
The phyllo dough is dried in the oven before being mixed into the batter, creating the cake's unique texture.