Portokalopita Recipe

Portokalopita is the most famous traditional Greek dessert. It is a super fresh, flavored cake and is a delicacy on hot summer days. I can say that it is very easy to prepare, although I did not manage to get the perfect cake on the first try because I did not know a few simple tricks. But now I present below the best recipe for an authentic portokalopita. Cook and serve with your family the most delicious portokalopita recipe. The exotic taste will cool you down on hot summer evenings.

preparation time: 1h 15 min  |  cooking time: 45 min  |  serves: 12

Portokalopita greek orange cake


400 g phyllo dough
4 eggs
100 g sugar
200 g Greek yogurt (10% fat)
100 ml orange juice (2-3 oranges)
8 g vanilla sugar
10 g baking powder
100 g butter (82% fat)
50 ml olive oil
1 teaspoon baking soda

for the syrup: 400 ml orange juice (8 – 12 oranges), 100 ml water, and 150 g sugar.
orange slices for cake decoration (3 – 5 oranges)

How to prepare phyllo dough for the best portokalopita recipe

  1. I made sure the pie sheets were completely thawed and unrolled one by one, balled them up in my hands, and laid them out to dry on the work table. You can do this process the night before or at least 1 hour before preparing the traditional Greek pie. The sheets must be completely dry. Otherwise, they gather in the tray in one place and remain uncooked.
  2. If you don’t have time to dry them the night before, you can put the puff pastry balls in the oven tray at 100 degrees with ventilation for around 15 minutes before you start to cook this delicious portokalopita.

To cook portokalopita, you can use a round pan with a diameter of 22 cm to 26 cm or a rectangular pan with a maximum of 36 x 26.

How to prepare Portokalopita

  1. In a large bowl, whisk eggs together with the sugar, until the latter melted.
  2. Continue to whisk and gradually add: Greek yogurt, orange juice, olive oil, vanilla sugar, baking powder, and baking soda.
  3. Melt the butter on low heat in a kettle and then add it in a thin stream over the mixture.
  4. Rip the well-dried puff pastry sheets into small pieces and add them to the composition created earlier.
  5. Mix well, and carefully, and make sure that all pieces of the pie are covered. Grease the pan on all sides with a little butter.
  6. Put the composition in the pan, decorated with orange slices – place them side by side until you will cover the pie.
  7. Bake portokalopita at 340°F preheated: 30 minutes with the heat from below and 15 minutes with heat from above and below. If you don’t have this option in the oven, check after 45 minutes of baking with a toothpick that the dough is made. Insert a toothpick vertically into the dough and when you take it out it must be clean.
  8. Start to prepare the syrup. In general, double the amount of sugar is added, but I don’t want to eat that much sugar in addition we get a portokalopita with a balanced and super fresh taste. In a large kettle put 400 ml of orange juice, 100 ml of water, and 150 g of sugar. Cook it on low heat for around 15 minutes and stir gently from time to time. Let it cool a bit until the pie is ready.
  9. When the portokalopita is ready and nicely browned and hot, add the syrup over it. It is important to add the syrup while the pie is hot and the syrup is cooled to room temperature because this way it absorbs super well.

The 3 rules to follow to cook this spectacular portokalopita recipe are:

  • the pie sheets must be completely dry before they are added to the composition. Otherwise, they stick together and the dough remains unmade in some areas. This happened to me the first time I prepared portokalopita, as I did not find this very important thing written somewhere.
  • the cake should be syrup with the orange syrup at room temperature and as soon as the cake is taken out of the oven. Otherwise, I also did it the first time and I didn’t understand what was happening, the syrup floated in the pan and didn’t absorb into the cake at all because I had done exactly the opposite. The syrup was hot and the cake had been left to cool overnight. Big mistake!
  • to enjoy the fresh flavor of this traditional Greek cake, it is recommended to eat it cold. Possibly with a scoop of ice cream. Hmmm, vanilla ice cream, chocolate, or even oranges.. what do you choose?

Did you make this portokalopita recipe? I want to see it! Tag me on Instagram @racopaz and let’s cook healthy together.

Portokalopita Cake Serving Suggestions:

This cake will keep in the fridge for up to 4 days (but it won’t last that long because it’s sensational and will be enjoyed right away). Cover it with plastic wrap and enjoy it cold. A delicacy… you can serve it with a scoop of vanilla ice cream… what else can I say, I’m already thinking about holidays, Greece, and culinary indulgence.

Optional hint for making the orange syrup:

In addition to the ingredients and the process explained above, you can give the syrup an extra flavor. Add a teaspoon of grated orange peel to the hot syrup. I don’t usually do this, except when I find grated orange peel at the store since I’ve seen that on all commercial citrus fruits it says that their peel is not edible. Although we don’t have this ban on organic citrus fruits, I still avoid using their peel. So, if you can find grated edible orange peel at the store, feel free to add some extra flavor to this cake.

P.S. If you also love Greek cuisine, you can try the authentic tzatziki recipe. Super fresh, super Greek, and of course super easy to make! And my favorite Greek recipe is saganaki shrimp..a delicacy!

Enjoy! 🙂

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About me

Dear beautiful human, I am Ruxandra and I created this blog from the desire to find a balance in my life and to help you achieve the same, presenting you only the useful information I discover in my journey.

Enjoy and Take YOUR Time to Find YOUR Balance!

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