Orange Filo Cake

Known in Greek as: Portokalopita

A unique Greek orange cake made with shredded filo pastry soaked in citrus syrup.

TIME BREAKDOWN
Prep: 30 min
Cook: 45 min
Total: 1h 15m (plus cooling)
Vegetarian
✅
Nuts
❌
Serves
12 - 15
Difficulty
Medium

Ingredients

  • For the cake:
  • 270g filo pastry (about 12 sheets)
  • 5 large eggs
  • 200g caster sugar
  • 250ml Greek yogurt
  • 150ml vegetable oil
  • Zest of 3 oranges
  • 150ml fresh orange juice
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • For the syrup:
  • 350g sugar
  • 400ml water
  • 200ml fresh orange juice
  • 2 strips orange peel
  • 1 cinnamon stick
  • 2 tbsp lemon juice

Method

  1. Remove the filo pastry from the packet and leave it unwrapped on your counter for 1-2 hours to dry out completely. This is important - the pastry needs to be dry and crispy.

  2. Once dry, scrunch up the filo sheets and break them into small pieces with your hands, creating irregular shreds. Place in a large bowl.

  3. Make the syrup by combining the sugar, water, orange juice, orange peel, and cinnamon stick in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the lemon juice, remove from heat, and allow to cool completely.

  4. Preheat your oven to 180°C (160°C fan). Grease a 30cm x 25cm baking tin thoroughly with butter or oil.

  5. In a large bowl, whisk together the eggs and sugar for 5 minutes until light and fluffy.

  6. Add the yogurt, oil, orange zest, orange juice, baking powder, and vanilla extract. Whisk until smooth and well combined.

  7. Pour this mixture over the shredded filo pastry. Using your hands or a spoon, mix thoroughly, ensuring all the filo pieces are coated and moistened. Let it sit for 10 minutes to allow the pastry to absorb the liquid.

  8. Pour the mixture into the prepared baking tin and spread evenly. It will look quite wet - this is correct.

  9. Bake for 40-45 minutes until deep golden brown on top and set in the centre. A skewer should come out clean.

  10. Remove the cinnamon stick and orange peel from the cooled syrup. As soon as the cake comes out of the oven, slowly pour the cold syrup evenly over the hot cake. It will absorb gradually. Allow to cool completely for at least 4 hours or overnight before cutting. Serve at room temperature with a dollop of Greek yogurt or whipped cream.