Greek Orange Filo Cake: Portokalopita (Πορτοκαλόπιτα)
A traditional Greek dessert made with crispy filo pastry flakes, fresh oranges, Greek yoghurt, and soaked in a fragrant citrus-cinnamon syrup. Gloriously citrusy, syrupy, and incredibly unique.
Ingredients
Orange Syrup
- 240 ml water
- 380 g caster sugar
- Juice & peel of 1 orange
- 1 cinnamon stick
- 21 g honey (optional)
The Cake
- 375 g filo pastry (dried and crumbled)
- 4 eggs
- 200 g caster sugar
- 200 g Greek yoghurt
- 200 ml extra virgin olive oil
- 2 tsp vanilla bean paste
- Zest & juice of 2 oranges
- 1 tsp baking powder
- Pinch of salt
To Serve
- Thick Greek yoghurt
- Extra orange zest
- Ground cinnamon
- Chopped pistachios
Instructions
Preparation
-
Combine all syrup ingredients in a saucepan. Bring to a simmer, cook for 8–10 minutes, then remove from heat and allow to cool completely.
-
Preheat your oven to 170 °C (170 °C) fan-forced. Lay out your filo pastry to dry out until completely crisp (about 30 minutes), then crumble it with your hands into tiny flakes.
-
Whisk the eggs and sugar together until pale and fluffy. Whisk in the Greek yoghurt, olive oil, vanilla paste, orange zest, and orange juice. Gently fold in the baking powder, salt, and your crumbled filo flakes.
-
Pour the batter into a greased baking dish and bake for 40–45 minutes until deeply golden brown and set.
-
Crucial Tip: Immediately pour the completely cold syrup over the piping hot cake right out of the oven. This temperature contrast is what keeps the inside beautifully moist while keeping the top lightly crisp! Let it rest for at least 30 minutes before slicing.
Notes
Committed to this collection by the hand of Hunter.
