Portokalopita (Greek orange phyllo cake)

Sweet seasonal oranges, a pouring of EVOO, filo pastry, and thick, creamy Greek yogurt are combined and soaked in a fragrant orange syrup for a sweet, juicy, and oh-so-succulent slice. 

This is the third and final recipe from Helena Moursellas. Helena is a bestselling cookbook author and chef who, alongside her twin sister Vikki, is sharing her love for Greek food with the world. She blends culinary expertise with creativity and a deep appreciation for her Thessalonkian heritage to create delicious, accessible recipes. 

Portokalopita translates to ‘orange pie’ and is a traditional Greek cake from the island of Crete. Less pie, more cake, this is the perfect end to an Easter meal. Or, save it for a teatime treat later. The key to this is the orange syrup, which the cake “drinks up”, so don’t be tempted to skimp on this part. Pour it over and then let the cake sit for at least 15 minutes as the syrup oozes into every layer.

“This is my favourite,” expresses Helena. And we can see why. 

Just don’t forget Yiayia Koula’s golden rule: hot syrup cold cake, or cold syrup hot cake.

Here's the method:

Feeds 6-8.

• Preheat the oven to 120°C.
• In a large deep baking dish, place 1 filo sheet at a time in the tray
  scrunching inwards from the long side.
• Repeat with all filo sheets.
• Place into the oven for 30 minutes. Scrunching every 10 minutes.
• Remove from the oven and cool filo pieces before adding to the cake batter.
• Scrunch the pastry in fine pieces once more, making sure all the pastry is dry and crushed.
• Grease and line the base and side of a round 20cm cake tin with baking paper.
• To make the orange syrup, place all ingredients and 250 ml (1 cup) water into a small saucepan over high heat and bring to the boil.
• Reduce the heat to low and simmer for 15 minutes or until reduced by half and syrupy. Set aside to cool completely.
• Increase the oven temperature to 160°C.
• Place the eggs and sugar in the bowl of a stand mixer attached with the paddle attachment and beat for 3-5 minutes or until light and creamy.
• Fold through the oil, yoghurt, orange zest and baking powder and stir through the dried filo. Pour into the prepared tin.
• Bake for 1 hour or until a skewer comes out clean. Poke tiny holes into the cake and pour the orange syrup over the hot cake.
• Leave the cake for 1 hour to absorb the syrup. 
• Slice and serve with extra yoghurt and olive oil.