Portokalopita (Greek Orange Cake)
Portokalopita (Greek Orange Cake)
Ingredients
For the Cake
- 1 pound filo pastry, thawed, dried out for 2-3 hours
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1 tablespoon orange zest, from 1 large orange
- 1/2 cup fresh orange juice, from 1 large orange
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted and cooled, plus more for greasing
For the Orange Syrup
- 1 1/2 cups granulated sugar
- 1 1/2 cups water
- 1/2 cup fresh orange juice
- 1 teaspoon orange zest
- 1 cinnamon stick
Instructions
- 1
Thaw the filo pastry according to package directions. Once thawed, unroll the filo sheets and spread them out on a clean counter or baking sheets. Allow them to air dry for 2-3 hours until they are brittle. This step is crucial for the cake's texture.
- 2
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter.
⏱️ 5 min•🌡️ 350
- 3
Once the filo is dry and brittle, crumble it into small pieces directly into the prepared baking dish. Don't worry about perfection; uneven pieces are fine.
⏱️ 5 min
- 4
In a large mixing bowl, whisk together the eggs and granulated sugar until light and fluffy. This should take about 3-5 minutes.
⏱️ 5 min
- 5
Stir in the heavy cream, orange zest, fresh orange juice, baking powder, and vanilla extract until well combined.
⏱️ 3 min
- 6
Slowly pour the melted and cooled butter into the wet ingredients while continuously whisking to incorporate.
⏱️ 2 min
- 7
Pour the wet batter evenly over the crumbled filo in the baking dish. Gently press down on the filo with a spatula to ensure all pieces are moistened by the batter. Let it sit for 5-10 minutes to allow the filo to absorb some of the liquid.
⏱️ 10 min
- 8
Bake in the preheated oven for 45-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
⏱️ 50 min•🌡️ 350
- 9
While the cake is baking, prepare the orange syrup. In a medium saucepan, combine the granulated sugar, water, fresh orange juice, orange zest, and cinnamon stick. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes, until the sugar is dissolved and the syrup has slightly thickened.
⏱️ 10 min
- 10
Remove the cinnamon stick from the syrup and set the syrup aside to cool completely. The syrup must be cool when poured over the hot cake.
- 11
Once the cake is out of the oven, immediately and slowly pour the cool orange syrup evenly over the hot cake. The cake will absorb the syrup.
⏱️ 3 min
- 12
Allow the Portokalopita to cool completely at room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to become incredibly moist and custardy.
⏱️ 240 min
- 13
Cut into squares and serve. Optionally, garnish with extra orange zest or a dollop of whipped cream.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Portokalopita (Greek Orange Cake)
Ingredients
For the Cake
- 1 pound filo pastry, thawed, dried out for 2-3 hours
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 1 tablespoon orange zest, from 1 large orange
- 1/2 cup fresh orange juice, from 1 large orange
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted and cooled, plus more for greasing
For the Orange Syrup
- 1 1/2 cups granulated sugar
- 1 1/2 cups water
- 1/2 cup fresh orange juice
- 1 teaspoon orange zest
- 1 cinnamon stick
Instructions
- 1
Thaw the filo pastry according to package directions. Once thawed, unroll the filo sheets and spread them out on a clean counter or baking sheets. Allow them to air dry for 2-3 hours until they are brittle. This step is crucial for the cake's texture.
- 2
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter.
⏱️ 5 min•🌡️ 350 - 3
Once the filo is dry and brittle, crumble it into small pieces directly into the prepared baking dish. Don't worry about perfection; uneven pieces are fine.
⏱️ 5 min - 4
In a large mixing bowl, whisk together the eggs and granulated sugar until light and fluffy. This should take about 3-5 minutes.
⏱️ 5 min - 5
Stir in the heavy cream, orange zest, fresh orange juice, baking powder, and vanilla extract until well combined.
⏱️ 3 min - 6
Slowly pour the melted and cooled butter into the wet ingredients while continuously whisking to incorporate.
⏱️ 2 min - 7
Pour the wet batter evenly over the crumbled filo in the baking dish. Gently press down on the filo with a spatula to ensure all pieces are moistened by the batter. Let it sit for 5-10 minutes to allow the filo to absorb some of the liquid.
⏱️ 10 min - 8
Bake in the preheated oven for 45-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
⏱️ 50 min•🌡️ 350 - 9
While the cake is baking, prepare the orange syrup. In a medium saucepan, combine the granulated sugar, water, fresh orange juice, orange zest, and cinnamon stick. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes, until the sugar is dissolved and the syrup has slightly thickened.
⏱️ 10 min - 10
Remove the cinnamon stick from the syrup and set the syrup aside to cool completely. The syrup must be cool when poured over the hot cake.
- 11
Once the cake is out of the oven, immediately and slowly pour the cool orange syrup evenly over the hot cake. The cake will absorb the syrup.
⏱️ 3 min - 12
Allow the Portokalopita to cool completely at room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to become incredibly moist and custardy.
⏱️ 240 min - 13
Cut into squares and serve. Optionally, garnish with extra orange zest or a dollop of whipped cream.
⏱️ 2 min