Portokalopita (Πορτοκαλόπιτα) — Greek Orange Phyllo Cake Soaked in Citrus Syrup

• 300 gphyllo dough sheets (thawed if frozen)
• 120 gunsalted butter (melted and cooled slightly)
• 400 gplain Greek yogurt (10%)
• 200 ggranulated sugar
• 4eggs (large, about 200 g without shells)
• 2 tbsporange zest (finely grated, from 2 oranges)
• 180 mlfresh orange juice (strained)
• 2 tspvanilla extract
• 2 tspbaking powder
• 0.5 tspfine sea salt
• 1 tspground cinnamon (optional but traditional)
• 250 mlwater
• 2orange peel (2 wide strips, pith trimmed)
• 15 mllemon juice (about 1 tbsp)
• 30 ghoney (adds gloss and aroma)

Instructions

1. 1

   Dry the phyllo so it can soak up the custard properly. Preheat the oven to 100°C and line two large baking trays with parchment, then separate the phyllo sheets and lay them in loose, crumpled layers. Bake for 20 minutes, turning the phyllo once halfway, until it feels completely dry and brittle but not browned.

2. 2

   Make the syrup first so it can cool while the cake bakes. In a saucepan, combine the syrup sugar, water, orange juice, orange peel, and lemon juice, then bring to a boil over medium heat. Reduce to a steady simmer for 8 minutes, stir in the honey for 30 seconds, then remove from heat and cool to room temperature with the peel left in.

3. 3

   Prepare the pan and oven for baking the cake. Increase the oven temperature to 170°C and grease a 23×33 cm baking dish with 20 g of the melted butter, coating the corners well. Keep the remaining melted butter nearby because you will fold it into the phyllo for even richness.

4. 4

   Crumble the dried phyllo into the right texture for portokalopita. Break the dried sheets into small flakes and short ribbons, aiming for pieces about 1–3 cm so they distribute evenly through the batter. Drizzle in the remaining melted butter and toss gently with your hands until the phyllo is lightly and evenly coated.

5. 5

   Mix the orange yogurt batter until smooth and airy. In a large bowl, whisk the eggs and 200 g sugar for 1 minute until slightly pale, then whisk in the yogurt, orange zest, orange juice, and vanilla. Add the baking powder, salt, and cinnamon and whisk again for 20 seconds so the leavening is evenly dispersed.

6. 6

   Combine phyllo and batter without compressing the mixture. Add the buttered phyllo to the bowl in three additions, folding with a spatula each time until no dry pockets remain. Let the mixture stand for 5 minutes so the phyllo starts absorbing the custard, which helps the cake bake up tender rather than layered.

7. 7

   Bake until deeply golden with a set center. Pour the mixture into the prepared dish and level the top gently without pressing it down, then bake for 45–50 minutes. The cake is ready when the top is a rich golden brown and the center springs back; a skewer should come out mostly clean with a few moist crumbs.

8. 8

   Soak correctly: hot cake, cool syrup for the best absorption and texture. Remove the orange peel from the cooled syrup, then immediately score the hot cake into 12 pieces and slowly ladle the syrup over the surface in stages. Wait 2 minutes between ladles so the syrup sinks evenly, then rest the cake for at least 2 hours before serving so the crumb becomes custardy and aromatic.