Portokalopita is a deliciously different cake, and a must-try for anyone who is afraid of phyllo. Why? Because here the phyllo is shredded to bits - the messier the better! The gorgeous orange and cinnamon syrup ensures this cake stays beautifully moist.

Recipe Summary

prep:
25 mins
cook:
1 hr
additional:
1 hr
total:
2 hrs 25 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Syrup:
Cake:

Directions

Instructions Checklist
  • Combine 2 cups sugar, water, and cinnamon in a saucepan over medium-high heat. Squeeze in orange juice and add juiced halves. Bring to a boil and boil vigorously for 8 minutes. Remove from heat and allow to cool while you prepare the cake.

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  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with some olive oil.

  • Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients. Cut 1 orange in half, and slice 1 half into very thin half-moons to garnish the cake. Zest and juice the remaining 2 1/2 oranges.

  • Combine orange juice, orange zest, eggs, yogurt, olive oil, 1/2 cup sugar, and baking powder in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour orange and egg mixture over the shredded phyllo in the baking pan. Stir everything together gently to ensure that the egg mixture is evenly distributed. Garnish top of the cake with the orange slices.

  • Bake in the preheated oven until the top is golden and the filling set, about 45 minutes. Remove from the oven and immediately pour the cooled syrup over the hot cake. Set aside for at least 1 hour, until most of the syrup has soaked in. Slice into squares and serve.

Cook's Notes:

Ensure that you get the wet yogurt wet mixture evenly distributed throughout the phyllo sheets; if you don't, you may end up with some doughy spots throughout the cake. To make this easier to avoid, be sure to dry the shredded phyllo sufficiently before adding the wet mixture.

When pouring the syrup over the cake, ensure you pour cool syrup over the hot cake (not hot syrup over hot cake). You can use a ladle to slowly pour it over, letting it soak in between each addition.

Nutrition Facts

465 calories; protein 6.7g; carbohydrates 67.7g; fat 19.5g; cholesterol 81.3mg; sodium 305.4mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/05/2018
delish! Read More
(1)

Most helpful critical review

Rating: 3 stars
01/28/2019
For a phyllo cake i thought it would have been light and flaky. With the yougart egg mixture it was quite heavy. It tasted ok just wasnt what my expectations had hoped for. Read More
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/04/2018
delish! Read More
(1)
Rating: 5 stars
10/25/2020
This is awesome!!! It is like a bread pudding but super good. We put a little more a little more cinnamon in, but that's because we like extra cinnamon. First rate! Read More
Rating: 3 stars
01/28/2019
For a phyllo cake i thought it would have been light and flaky. With the yougart egg mixture it was quite heavy. It tasted ok just wasnt what my expectations had hoped for. Read More
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Rating: 5 stars
09/07/2019
This was amazing! Like an upscale bread pudding, only a bit lighter. Made it for a dinner party and everyone loved it! There wasn’t any left! Will make it again! Read More
Rating: 5 stars
02/18/2020
Might cook it a little less next time but it was fabulous! Read More
Rating: 5 stars
12/20/2019
Amazing! Read More
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