Portokalopita – Greek yogurt cake with oranges and filo pastry Recipe
Portokalopita is a moist, intensely orange-flavoured cake made with yogurt and torn filo pastry, soaked in a citrus syrup. In Greek cafés it often sits on the counter next to baklava as a dessert to go with post‑lunch coffee. It tastes like a cross between cheesecake, pound cake and syrup‑soaked cake, with a strong aroma of orange zest.
This classic Greek dessert combines simple ingredients into an incredibly moist, fragrant cake. Torn filo pastry gives it a unique, slightly layered texture that absorbs citrus syrup beautifully, while yogurt keeps it tender and rich without being heavy.
Chef's tips
Let the filo dry slightly before tearing it – if it is too soft, it will clump instead of absorbing the batter evenly. Make sure the syrup is completely cooled and the cake is hot when you pour it on; this temperature contrast helps the syrup soak in properly. Don’t rush the resting time after soaking – a few hours make a big difference to the final texture.
How to serve
Serve portokalopita as a dessert with strong coffee or Greek-style coffee. It also pairs well with unsweetened tea to balance its sweetness. For a more festive presentation, garnish with thin strips of candied orange peel or a sprinkle of chopped pistachios.
Ingredients
- filo pastry - 250 g
- Greek yogurt - 400 g
- egg - 4 pieces
- sugar - 200 g
- oil - 150 ml
- baking powder - 10 g
- orange - 2 pieces
- water - 250 ml
- sugar - 200 g
- cinnamon - 0.5 teaspoons
- vanilla - 1 teaspoon
Preparation
- If you are using frozen filo pastry, defrost it according to the instructions on the packet. Preheat the oven to 160°C (top and bottom heat). Lightly grease a baking tin of about 25×30 cm with oil.
- Spread the sheets of filo pastry out on a baking tray or large board and leave for 10–15 minutes to dry slightly. Then tear them by hand into small pieces (about 2×2 cm) and spread them out so they can dry a bit more – they will absorb the batter better this way.
- Prepare the syrup: put 200 g sugar into a saucepan, add 250 ml water, the thinly peeled zest from 1 orange (without the white pith) and the cinnamon. Bring to the boil, reduce the heat and cook for 8–10 minutes, until the syrup thickens slightly. Set aside to cool completely, then remove the zest and the cinnamon stick if using.
- Finely grate the zest (only the orange part) from one orange, and squeeze the juice from both oranges, removing any seeds.
- In a large bowl, beat the eggs with 200 g sugar until pale and fluffy (about 3–4 minutes with a mixer). Add the yogurt, oil, vanilla, orange zest and juice, then the baking powder. Mix until combined.
- Gradually add the torn pieces of filo pastry to the yogurt mixture, stirring with a spoon so they soak well. Do this in batches so you don’t end up with large clumps of dry pastry.
- Pour the batter into the prepared tin and smooth the top with a spoon.
- Place the tin in the oven and bake for about 40–45 minutes, until the cake has risen, the top is golden brown and a skewer inserted in the centre comes out clean.
- After baking, remove the cake from the oven and leave for 5 minutes. Then, while it is still hot, score it with a knife into squares or diamonds.
- Pour the cooled syrup over the hot cake, drizzling it evenly over the entire surface. The syrup should slowly soak into the cake.
- Leave the portokalopita to cool completely and absorb the syrup, preferably for at least 2 hours. Serve at room temperature.
Storage
Ciasto przechowuj w lodówce, przykryte folią, aby nie wysychało. Smakuje dobrze nawet po kilku dniach, bo syrop utrzymuje wilgotność. Możesz też zamrozić pojedyncze kawałki i rozmrażać je w lodówce.
