Juicy Greek Orange Cake – Portokalopita

Greek Orange Cake portokalopita

This Orange pie/cake is very popular here in Greece. It is a fragrant, juicy and decadent cake. We call it portokalo-pita, portokali means orange and while it is not exactly a pita, it does contain phyllo, but in another form. The phyllo basically replaces the flour. But don’t worry, you will not need to spread layers of phyllo for this cake, instead you get to smash and crumble it!

The Syrup Sweets

Portokalopita belongs to a family of sweets we call here in Greece siropiasta, which means that they have syrup in them. Basically the cake is drizzled with syrup after it is baked and is left to absorb all the syrup. The result? A very juicy and irresistible cake. Baklava also is made this way.

These type of “syrupy” sweets, taste better 2-3 days later as the syrup is fully absorbed. You also may notice that you will have a good amount of syrup on the surface of the cake when you first drizzle it, but don’t worry, it will be absorbed eventually, which is why you should wait at least 3 hours to after baking before serving. I also save a bit of syrup to drizzle when serving.

Juicy Greek Orange Cake Portokalopita

You may wonder why it is called orange cake. The syrup contains mostly orange juice rather than water and the orange zest in the cake gives it that zing. The syrup is made ahead of time as it is needed to be at room temperature before it is drizzled over the cake, otherwise the syrup will not be absorbed properly and you will end up with a dryish cake.

This cake is quite sweet so you do not need a large serving to satisfy your sweet tooth. I have used less sugar than usually recommended.,I also used olive oil instead of other vegetable oils and there is also a good amount of yogurt. So nutritionally it is a bit lighter than other cakes with less of the saturated fats.

Juicy Greek Orange Olive Oil Cake – Portokalopita

Greek Orange Cake portokalopita
Prep Time: 1 hour 15 minutes
Cook Time: 50 minutes
Total Time: 2 hours 5 minutes
Course: cake, Dessert
Cuisine: Greek, Mediterranean, Vegetarian
Author: OliveTomato.com
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For the syrup

  • 1 ½ cup orange juice
  • ½ cup water
  • 1 ½ cup sugar
  • 1 cinnamon stick

For the cake

  • 5 sheets of phyllo about 6 ½ ounces or 180 grams defrosted if using frozen.
  • 4 eggs
  • ½ cup sugar
  • 1 cup Extra virgin olive oil
  • 2 teaspoons vanilla extract
  • 7 ½ ounces yogurt
  • 2 teaspoons baking powder
  • orange zest from 2 medium oranges


  • Preheat oven at 250 F (120 C).
  • Place 5 sheets phylo dough on a pan one next to the other in the oven (they may overlap) and heat for about an hour until phyllo is hard and crunchy (use fan if you have it). Turn them over half way. Once they are crunchy remove them from the oven and scrunch the phyllo breaking it in little pieces-set aside.
  • While the phyllo is drying out make the syrup (you can also make the syrup earlier).
  • In a small sauce pan mix the orange juice, water, 1 1/2 cup sugar and the cinnamon stick. Bring to a boil and then lower the heat and simmer for 7 minutes (only stir in the beginning). Set aside to cool.
  • Start preparing the mixture for the cake: In a large bowl add the eggs, sugar, olive oil, and vanilla. Beat until frothy.
  • In a smaller bowl, mix the yogurt and baking powder and set aside for 2-3 minutes. Add the yogurt to the egg mixture and slowly fold it in.
  • Add the orange zest and the crumbled phyllo gradually, gently mixing.
  • Increase the oven temperature to 350 F (180 C).
  • Grease a casserole dish or pan (I used 9 X 13 inches) and pour in the mixture and even it out using a spatula.
  • Bake for 35-40 minutes until the surface is a dark golden color.
  • Remove from the oven make a few slashes with a sharp knife and immediately drizzle the syrup (slowly) using a large spoon. Continue adding almost all the syrup (save about 2 tablespoons).
  • Let the cake sit for at least 2-3 hours.
  • Keep in the refrigerator and let it sit out a half hour before serving.
  • Cut in square pieces and drizzle a bit of the saved syrup before serving.
DID YOU MAKE THIS RECIPE? Leave a comment or share on instagram and mention @greekdiet


Juicy Greek Orange Cake

Photos by Elena Paravantes © All Rights Reserved

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  • Reply Yvonne September 6, 2020 at 11:32 am

    Hi Elena – we love this recipe! Out of interest do you use extra virgin olive oil or olive oil as stated in the recipe?5 stars

    • Reply Elena Paravantes RDN September 18, 2020 at 5:53 am

      Hi Yvonne, Extra virgin olive oil in all recipes. I’ll edit that to reflect that.

  • Reply Jo Wedge July 1, 2020 at 12:12 am

    Hi Elena,
    I would love to make this cake but as gluten free and as I cant find gf phyllo (or even attempt to make it!!) Could you please offer an alternative ingredient and approx amount? Thank you so much, Jo

    • Reply Elena Paravantes RDN July 2, 2020 at 6:51 am

      Hi Jo, You could potentially use gf puff pastry, it does have added fat compared to phyllo though.

  • Reply Christine April 11, 2020 at 8:07 am

    Thank you Elena, I’ll cook this tomorrow. Love your website.

  • Reply Chelsea Wallis February 24, 2020 at 12:14 am

    Does this go straight in the fridge after pouring the syrup on? Or sit out on the counter for 2-3hrs? Thank you!

    • Reply Elena Paravantes RDN February 24, 2020 at 9:20 am

      Hi Chelsea, You let it sit out on the counter, until it is completely cool and most of the syrup has been absorbed.

      • Reply Christine April 11, 2020 at 4:59 am

        Hi Elena,
        is the phyllo you use for this recipe the paper thin one. Or is it a thicker version.
        I’m not sure as you say to put the phyllo in the oven and then turn it, but it becomes very brittle due to the thinness of it.
        Thanks for all your wonderful recipe’s, I cook them regularly.

        • Reply Elena Paravantes RDN April 11, 2020 at 7:19 am

          Hi Christine! Yes it is the very thin phyllo. You basically want to dry it and break it in little pieces, so it should become brittle after drying.

  • Reply Kristi N Nolan January 26, 2020 at 7:01 pm

    In the middle of this now but unsure of the syrup. Does it get thicker as it cools? Seems a bit runny right now. Will update when it’s done.

    • Reply Elena Paravantes RDN January 29, 2020 at 7:16 am

      Hi Kristi, The syrup will be watery when you pour it on the cake. It should mostly be absorbed after an hour.

  • Reply Adi December 31, 2019 at 5:27 pm

    This is amazing!!! We used 90g of sugar in the cake and just over 1 cup of sugar in the syrup. We had greek yogurt 0% fat( no added sugar) in the fridge and used it, and half a cup of oil only. It’s delicious!! Still mega sweet, still juicy and soft.
    We are tempted to try with even less sugar in the cake and same sugar or less in the syrup. And we are kinda tempted to do a banana version of it, just for the fun!

  • Reply Sarah August 24, 2019 at 1:39 pm

    This was delicious!
    Not only that but there was a few cooking techniques involved here that I haven’t done before. So that was fun and interesting.
    Thank you

  • Reply Deborah July 18, 2019 at 2:38 pm

    Wow. Just made this for the first time for a BBQ party tomorrow so had to try a little piece to check it’s ok and it’s delicious! If there’s any left, does it freeze ok?

  • Reply Georgia November 8, 2018 at 4:44 am

    Hello my ladies. I am greek but these days I am in the US. I cannot find phyllo but I wanted desperately to make portokalopita… so today I decided to make it… nomatter what…. with any kind of dough I would find. So I try it with pie crust. Never try this at home!!! 🙂

    • Reply Elena Paravantes RDN November 12, 2018 at 6:10 am

      Thanks Georgia. Usually phyllo is sold frozen in US super markets. Pie crust would not really work for this type of recipe.

  • Reply Sara Gauden November 2, 2018 at 9:45 pm

    Is it Greek yoghurt or any regular U.K. yoghurt? Also caster sugar or granulated?

    Do you serve it warm or cold?

    It looks absolutely gorgeous can’t wait to make it.

    Many thanks


    • Reply Elena Paravantes RDN November 3, 2018 at 9:54 am

      Thanks Sara! I used Greek yogurt, but regular yogurt should be ok. Granulated sugar. Serving at room temperature is best.

  • Reply Camille Spaulding October 28, 2018 at 1:25 pm

    Good morning,
    I made the orange cake exactly as instructed and it was fabulous!


  • Reply Camille Spaulding October 27, 2018 at 8:37 pm

    I’m confused about the sugar quantity. In Ingredients you say 1 1/2 cup for the syrup, but in the written instructions you say 1/2 cup.
    Also, please verify how much sugar for the cake.
    NB I make lots of your recipes and they are all great.

    • Reply Elena Paravantes RDN October 27, 2018 at 8:50 pm

      Thanks Camille,
      The sugar in the cake is 1/2 cup as noted in the ingredients. And for the syrup it is 1 1/2 cup, there was a typo (corrected) in the directions, but the correct amount is noted in the ingredients.

  • Reply Nick October 25, 2018 at 7:10 pm

    This orange flavored cake is a classic of Greek cuisine but I don’t have it nearly enough! When people think of Greek desserts they often stick with the standards, such as baklava. This is also a great choice!

  • Reply Selina October 20, 2018 at 6:37 am

    As a Nutritionist i can say this food is 100% healthy and nutritious. Thank you so much for sharing this recipe, I will must try to home.

  • Reply Sam George October 17, 2018 at 8:56 pm

    Elena: This looks wonderful! I must try it! Love trying your recipes. They are always wonderful! Now I understand where the name of the family comes from in My Big Fat Greek Wedding: The Portokalous family was named after oranges as Pop said when introducing the families! Thank you so much for all that you do! Sam George

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