{"id":5483,"date":"2025-03-04T11:00:16","date_gmt":"2025-03-04T11:00:16","guid":{"rendered":"https:\/\/blog.macrinabakery.com\/blog\/?p=5483"},"modified":"2025-03-04T19:08:54","modified_gmt":"2025-03-04T19:08:54","slug":"recipe-of-the-month-greek-orange-cake-portokalopita","status":"publish","type":"post","link":"https:\/\/blog.macrinabakery.com\/blog\/recipe-of-the-month-greek-orange-cake-portokalopita\/","title":{"rendered":"Recipe of the Month: Greek\u00a0Orange Cake (Portokalopita)"},"content":{"rendered":"\n
\"\"<\/a><\/figure>\n\n\n\n

This orange cake was by far the most inspirational recipe we made on our wonderful trip to Greece last fall. Known as Portokalopita, it is simple but does have nuances that need careful attention \u2014 like whipping the eggs and sugar mixture thoroughly, and folding the shredded filo in stages to ensure the custard coats each strand and creates its lovely finished texture! It\u2019s best enjoyed warm from the oven, but if you have leftovers, it\u2019s still delicious straight from the fridge.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Printable\u00a0PDF<\/a>\u00a0of this recipe here.\u00a0<\/p>\n\n\n\n

\n

Makes one 9-inch cake; Serves 6 to 8<\/sup> <\/strong><\/p>\n<\/div>\n\n\n\n

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CAKE<\/strong>
3 eggs<\/p>\n\n\n\n

\u00be cup granulated sugar<\/p>\n\n\n\n

1 tsp baking powder<\/p>\n\n\n\n

\u00bc tsp salt<\/p>\n\n\n\n

1 cup plain Greek yogurt, plus more for serving<\/p>\n\n\n\n

2 Tbsp orange zest<\/p>\n\n\n\n

\u00bd cup fresh orange juice<\/p>\n\n\n\n

1 tsp vanilla<\/p>\n\n\n\n

\u00be cup sunflower oil<\/p>\n\n\n\n

4 cups (5 oz) filo sheets, thawed and shredded*<\/p>\n\n\n\n

SIMPLE SYRUP<\/strong>
2 cups water<\/p>\n\n\n\n

1\u00bc cups granulated sugar<\/p>\n\n\n\n

1 star anise<\/p>\n\n\n\n

1 cinnamon stick<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

CAKE<\/strong>
Preheat oven to 350\u00b0F. Line a 9-inch cake pan with a 16 x 12-inch piece of parchment paper, pressing it into the pan; set aside.<\/p>\n\n\n\n

In a medium bowl, combine the eggs, sugar, baking powder, and salt. Whisk well, dissolving any lumps.<\/p>\n\n\n\n

Add the yogurt, orange zest, orange juice, and vanilla; stir to combine.<\/p>\n\n\n\n

Slowly drizzle in the sunflower oil while whisking.<\/p>\n\n\n\n

Gently fold in the shredded filo in four additions.<\/p>\n\n\n\n

Pour the batter into the prepared pan and place on the center rack. Bake for about 45 minutes, until the custard is set and the top is golden brown.<\/p>\n\n\n\n

SIMPLE SYRUP<\/strong>
Combine all the syrup ingredients in a medium saucepan and bring to a simmer for 20 minutes. The mixture will reduce by about half and become syrupy.<\/p>\n\n\n\n

ASSEMBLY<\/strong>
When the cake comes out of the oven, use a toothpick to poke many holes across the top. Pour half of the hot syrup over the cake and let it absorb for about 10 minutes. Then add more syrup until it pools on top.<\/p>\n\n\n\n

Serve warm with a dollop of yogurt and a strong cup of coffee!<\/p>\n\n\n\n

\n\n\n\n

*Tip: When shredding the filo, start by pulling apart one sheet and then roughly rip it into 2-inch pieces. Repeat this for all sheets to ensure even distribution. Avoid clumping, as dense pockets can form in the cake. For accuracy, consider weighing the filo. If measuring by cups, lightly pack the measuring cup, but fluff the filo as you add it to the custard mixture.<\/em><\/p>\n\n\n\n

\"\"<\/a><\/figure>\n","protected":false},"excerpt":{"rendered":"

This orange cake was by far the most inspirational recipe we made on our wonderful trip to Greece last fall. Known as Portokalopita, it is simple but does have nuances that need careful attention \u2014 like whipping the eggs and … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[160],"tags":[],"class_list":["post-5483","post","type-post","status-publish","format-standard","hentry","category-recipes"],"yoast_head":"\nRecipe of the Month: Greek\u00a0Orange Cake (Portokalopita) - Macrina Bakery Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.macrinabakery.com\/blog\/recipe-of-the-month-greek-orange-cake-portokalopita\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recipe of the Month: Greek\u00a0Orange Cake (Portokalopita) - Macrina Bakery Blog\" \/>\n<meta property=\"og:description\" content=\"This orange cake was by far the most inspirational recipe we made on our wonderful trip to Greece last fall. 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