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Authentic Greek Portokalopita (Syrupy Orange and Phyllo Crinkle Cake with Greek Yogurt and Cinnamon Syrup)
The sensational citrus treasure of Greek tavernas: dried phyllo sheets shredded and folded into a luscious batter of Greek yogurt, eggs, and fresh orange zest, baked golden and steeped in fragrant orange-cinnamon syrup.
Prep
20 min
Cook
40 min
Total
60 min
Ingredients
8servings
- Thin phyllo dough sheets, dried and shredded into flakes400 g
- Full-fat Greek yogurt (10%)350 g
- Large eggs4 piece
- Granulated sugar (divided for batter and syrup)250 g
- Sunflower oil150 ml
- Organic oranges (zest and freshly squeezed juice)3 piece
- Baking powder1 tbsp
Preparation Steps
1
Make syrup: boil freshly squeezed orange juice (approx. 200 ml), 150 g sugar, and 150 ml water for 8 minutes. Cool completely to room temperature.
8 min timer
2
Preheat oven to 180°C. Beat eggs with 100 g sugar until pale and fluffy. Whisk in oil, Greek yogurt, grated zest of 2 oranges, and baking powder.
5 min timer
3
Gradually toss in dried shredded phyllo flakes, stirring loosely with a spatula so they don't clump together. Pour into an oiled baking pan.
5 min timer
4
Bake at 180°C for 35-40 minutes until golden brown. Remove hot cake from oven and immediately ladle the cold orange syrup over it. Rest for 2 hours until completely absorbed.
40 min timer
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Provenance & Public Domain Audit
Source: Balkan and Eastern European Culinary Heritage / USDA Archives (United States Department of Agriculture (USDA) & Regional Culinary Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
