Can I use store-bought orange juice instead of fresh?

Yes, you can use store-bought orange juice, but try to find one without added sugar for the best flavor. Fresh-squeezed will give you the brightest flavor, but good quality bottled juice works well too, especially when you're short on time.

Why did my phyllo dough dry out too much and break apart while handling?

Phyllo dough is delicate and dries out quickly. For this recipe, we actually want it to dry somewhat, but if it's breaking into powder rather than small pieces, you might have left it out too long. Next time, check it after 15 minutes. Remember, for this recipe, breaking apart is actually desirable – we're not looking for neat sheets!

Can I reduce the amount of sugar in this recipe?

While you can reduce the sugar in the cake batter by about ¼ cup without significantly affecting the texture, I wouldn't recommend reducing the sugar in the syrup. The syrup is essential for the cake's moisture and characteristic sweet finish. If you're concerned about sweetness, try adding a bit more orange zest for a more pronounced citrus flavor to balance the sweetness.

My cake seems too wet after adding the syrup. Did I do something wrong?

Don't worry! It might look very wet initially, but the cake needs time to absorb all that delicious syrup. Make sure to let it cool completely and then refrigerate for the full 1-2 hours (or even overnight). If after that time it still seems too wet, your cake might need a bit more baking next time, or your syrup might have been a bit thin. Remember, though, this is meant to be a very moist cake!

Greek Orange Cake Recipe

Name: Greek Orange Cake Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: 1 (15 oz) package phyllo dough; 1/4 cup vegetable oil; 1 1/4 cup sugar; 4 eggs; 8 oz plain Greek yogurt; 1 1/4 cup orange juice; Zest of 1 orange; 1 1/2 teaspoons vanilla extract; 4 teaspoons baking powder; 1/2 teaspoon salt; 1 2/3 cup water; 1 2/3 cup sugar; Zest of 1 orange; 1 cinnamon stick

Description

This Greek Orange Cake, also known as Portokalopita, is a deliciously moist and citrusy dessert made with layers of crisp phyllo dough soaked in a fragrant orange syrup. Its unique texture, vibrant orange flavor, and simple preparation make it perfect for entertaining or a sweet finish to any meal.

Ingredients

Units Scale

Cake

1 (15 oz) package phyllo dough
1/4 cup vegetable oil
1 1/4 cup sugar
4 eggs
8 oz plain Greek yogurt
1 1/4 cup orange juice
Zest of 1 orange
1 1/2 teaspoons vanilla extract
4 teaspoons baking powder
1/2 teaspoon salt

Syrup

1 2/3 cup water
1 2/3 cup sugar
Zest of 1 orange
1 cinnamon stick

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Instructions

Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside to prevent sticking.
Dry the Phyllo Dough: Unroll the phyllo dough and spread the sheets out on a baking sheet or clean surface. Allow them to dry out for 20 minutes; this step is essential for achieving the cake’s unique texture.
Mix the Cake Batter: In a large bowl, whisk together the vegetable oil, sugar, and eggs until combined. Add the Greek yogurt, orange juice, orange zest, and vanilla extract. Mix until smooth. Add the salt and baking powder, stirring just until incorporated. Avoid overmixing to keep the cake texture light.
Assemble the Cake: Tear or crumble the dried phyllo dough sheets into small pieces and spread them evenly in the prepared baking dish. Use all the phyllo dough, as it will compress once moistened. Pour the batter over the phyllo pieces and gently mix to ensure even distribution.
Bake the Cake: Bake in the preheated oven for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Prepare the Syrup: While the cake bakes, combine the water, sugar, orange zest, and cinnamon stick in a small saucepan over medium heat. Bring to a boil, then reduce to a simmer and cook for 5 more minutes, or until slightly thickened. Allow the syrup to cool.
Add Syrup to Cake: When the cake is done and still hot, slowly pour the cooled syrup evenly over the cake, allowing it to soak in.
Chill and Serve: Let the cake cool to room temperature, then refrigerate for 1-2 hours or until the syrup is fully absorbed. Serve chilled, optionally with vanilla ice cream.

Notes

Drying the phyllo sheets helps create the characteristic texture of the cake.
For extra orange flavor, add extra zest to the syrup or cake batter.
This cake is best served chilled and can be stored in the fridge for up to 3 days.
Pairs well with vanilla ice cream or whipped cream.

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 370
Sugar: 37g
Sodium: 210mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 66g
Fiber: 1g
Protein: 6g
Cholesterol: 65mg