Dessert: Greece – Πορτοκαλόπιτα ➤ Portokalopita (Orange Phyllo Cake)

Serving Size: 8

Approximate Time

Prep 25 min

Cook 55 min

Additional 4 hrs

Total 5 hrs 20 min

Ingredients

- 12 phyllo sheets (225 g)
- 1 cup (240 ml) vegetable oil
- 1 cup (240 ml) plain full-fat Greek yogurt
- 1 cup (200 g) granulated sugar
- 4 large eggs
- 1/2 cup (100 g) fine semolina
- 2 tsp (10 ml) baking powder
- 1/4 tsp (1.5 g) salt
- Zest of 2 oranges
- 1 cup (240 ml) freshly squeezed orange juice
- 1 tbsp (15 ml) vanilla extract
- 2 tbsp (30 ml) orange liqueur (optional)
- 2 tbsp (30 g) unsalted butter, melted, for greasing
- For the syrup:
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) water
- 1/4 cup (60 ml) freshly squeezed orange juice
- Zest of 1 orange
- 1 cinnamon stick
- 1 tbsp (15 ml) honey (optional)
- For serving (optional):
- Powdered sugar or thin orange slices

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch (23x33 cm) baking pan with 1 tbsp (15 g) of the melted butter and set aside.
2. Arrange phyllo sheets on a baking sheet; bake 8–10 minutes until dry and lightly golden (watch closely so they do not brown). Let cool, then crumble or tear into small bite-sized pieces into a large mixing bowl.
3. In a separate bowl whisk together eggs and 1 cup (200 g) granulated sugar until pale and slightly thickened. Whisk in vegetable oil, Greek yogurt, orange zest, 1 cup (240 ml) orange juice, vanilla extract, and orange liqueur if using until smooth.
4. Stir semolina, baking powder, and salt into the wet mixture until evenly combined. Pour the batter over the crumbled phyllo and fold gently with a spatula until the phyllo pieces are evenly coated and distributed.
5. Transfer the mixture into the prepared pan, smoothing the top with a spatula. Brush the remaining 1 tbsp (15 g) melted butter over the surface. Bake in the preheated oven 40–55 minutes, or until the top is deep golden brown and a skewer inserted into the center comes out mostly clean.
6. While the cake bakes, make the syrup: in a small saucepan combine 1 cup (200 g) granulated sugar, 1 cup (240 ml) water, 1/4 cup (60 ml) orange juice, orange zest, and the cinnamon stick. Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer 6–8 minutes. Remove from heat and stir in honey if using. Let the syrup cool briefly (it should be warm when poured over the cake).
7. When the cake is done, remove from oven and immediately pour the warm syrup evenly over the hot cake, using a spoon to help it absorb if needed. The syrup may hiss; pour slowly and allow time to soak in.
8. Let the cake cool in the pan to room temperature, then preferably rest at least 2–4 hours (or overnight) to fully absorb the syrup and develop flavor. Remove the cinnamon stick and orange zest pieces before serving if desired.
9. Slice and serve at room temperature, dusted with powdered sugar or garnished with thin orange slices.