📝 About This Recipe
Portokalopita is a masterpiece of Greek confectionery that transforms humble, dried filo pastry into a moist, custard-like cake bursting with citrus aromatic oils. Unlike traditional sponges, this 'syrup cake' uses shredded pastry instead of flour, creating a unique texture that is simultaneously light and decadently syrupy. It is a celebration of the bright, bold oranges of the Peloponnese, finished with a cold spiced syrup that ensures every bite is a fragrant, golden delight.
🥗 Ingredients
The Pastry Base
- 450-500 grams Filo Pastry (one standard pack, thawed if frozen)
The Custard Batter
- 200 grams Greek Yogurt (full fat is essential for texture)
- 200 ml Vegetable Oil (use a neutral oil like sunflower or corn oil)
- 180 grams Granulated Sugar
- 4 large Eggs (at room temperature)
- 2-3 tablespoons Orange Zest (freshly grated from organic oranges)
- 20 grams Baking Powder (approximately 1 full tablespoon)
- 1 teaspoon Vanilla Extract (high quality extract or paste)
The Orange Syrup
- 400 ml Water
- 200 ml Fresh Orange Juice (strained of pulp)
- 400 grams Granulated Sugar
- 1 piece Cinnamon Stick
- 1 strip Orange Peel (removed with a vegetable peeler)
👨🍳 Instructions
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1
Start by prepping the filo. Remove the pastry from the packaging and crinkle the sheets onto large baking trays. Leave them out at room temperature for 2-3 hours, or bake at 100°C (210°F) for 20 minutes, until the sheets are completely dry and brittle.
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2
Once the filo is dry, crush it with your hands into small, irregular flakes (roughly 1-2 cm). Avoid turning it into fine dust; you want small pieces to create the 'mesh' of the cake.
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3
Prepare the syrup first so it can cool completely. In a medium saucepan, combine the water, orange juice, 400g sugar, cinnamon stick, and orange peel. Bring to a boil, then simmer for 8-10 minutes until slightly thickened. Set aside to cool to room temperature.
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4
Preheat your oven to 180°C (350°F) and lightly grease a 20x30 cm (approx 9x13 inch) baking dish with a little oil.
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5
In a large mixing bowl, whisk the eggs and 180g sugar together for 3-5 minutes until pale, thick, and fluffy.
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6
Slowly stream in the vegetable oil while whisking constantly. Add the Greek yogurt, orange zest, and vanilla extract, mixing until the batter is smooth and emulsified.
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7
Whisk in the baking powder, ensuring there are no lumps. This will react with the yogurt to provide the lift.
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8
Now, add the crushed filo flakes to the wet mixture in 4 or 5 batches. Use a spatula to fold them in carefully, making sure the pieces don't clump together in a solid mass.
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9
Pour the mixture into the prepared baking dish, smoothing the top with your spatula. Decorate the top with thin orange slices if desired.
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10
Bake in the center of the oven for 45-50 minutes. The cake is ready when it is deep golden brown and a skewer inserted into the center comes out clean.
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11
This is the critical step: as soon as you remove the hot cake from the oven, slowly ladle the cooled syrup over the entire surface. You will hear it sizzle—this is good!
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12
Allow the cake to sit for at least 1 hour (ideally 3-4 hours) to absorb all the syrup and let the flavors meld before slicing. Serve at room temperature or chilled.
💡 Chef's Tips
The golden rule: Hot cake meets cold syrup. Never pour hot syrup on a hot cake or it will become mushy. Make sure the filo is bone-dry before crushing; if it's even slightly damp, the cake will have a doughy, heavy texture. Don't skimp on the orange zest; most of the citrus flavor comes from the oils in the skin, not just the juice. If the top of the cake browns too quickly in the oven, cover it loosely with a piece of aluminum foil for the last 15 minutes. For the best texture, let the cake rest overnight in the fridge; the filo 'petals' fully hydrate and the flavor intensifies.
🍽️ Serving Suggestions
Serve with a generous dollop of thick Greek yogurt to balance the sweetness of the syrup. A scoop of premium vanilla bean ice cream or traditional 'Kaimaki' (mastic) ice cream is a heavenly match. Pair with a strong, bitter Greek coffee or a double espresso to cut through the citrus richness. Garnish with a dusting of ground cinnamon and a few fresh mint leaves for a pop of color. Enjoy alongside a glass of chilled Commandaria or another sweet dessert wine.