A light blue speckled plate topped with a slice of orange cake, with a quenelle of yogurt on the side

Portokalopita (Greek orange cake)

  • serves 8
  • Easy

Portokalopita is a Greek orange and filo cake. The traditional is usually very sweet and spongy, but we've reduced the sugar and used more eggs to make it custardy. This recipe comes from Crouch End restaurant, Kalimera

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Try this recipe for portokalopita, then check out our Greek loukoumades, baklava and more Greek recipes.

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Ingredients

SYRUP

  • caster sugar 150g
  • cinnamon 1 stick
  • oranges 2, halved and juiced

CAKE

  • butter for the tin
  • filo pastry 200g (about 6 sheets)
  • plain flour for dusting
  • oranges 2, zested and juiced (you will need 150ml)
  • greek yogurt 300g
  • olive oil 100ml
  • caster sugar 80g
  • baking powder 1 tbsp
  • eggs 6, beaten until foamy
  • greek yogurt or vanilla ice cream to serve

Method

  • Step 1

    Heat the oven to 140C/fan 120C/gas 1. To make the syrup, slowly heat all the ingredients in a pan to dissolve the sugar, then boil briefly to make a thin syrup. Strain and cool. It is important that the syrup is made ahead and poured cold onto the hot cake.

  • Step 2

    Butter a 23cm springform cake tin and dust with flour. Dry the filo sheets in the oven for 20 minutes, cool on a wire rack, then crumble.

  • Step 3

    Turn up the oven to 210C/fan 190C/gas 7. Mix the rest of the cake ingredients plus a pinch of salt in a bowl and whisk well, then add the broken filo sheets. Pour into the tin, put into the bottom of the oven and bake for 35-40 minutes or until a skewer poked into the middle comes out clean.

  • Step 4

    Prick holes all over the top of the cake with a skewer and immediately pour over the cold syrup. Cover the cake to ensure it keeps warm and absorbs the syrup quickly. Cool, then chill overnight. Serve chilled with greek yogurt or vanilla ice cream.

Feeling inspired? Try our best orange cake recipes here

Orange Drizzle Cake Recipe with Aperol

Nutritional Information

  • Kcals 397
  • Fat 17.9g
  • Saturates 3.6g
  • Carbs 48.9g
  • Sugars 34.7g
  • Fibre 1.1g
  • Protein 9.6g
  • Salt 1g
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