Name: Portokalopita
Prep time: 30 min
Cook time: 55 min
Total time: 3 h 25 min
Yield: 12
Ingredients: 450 g filo pastry; 300 g granulated sugar; 4 large eggs; 240 ml olive oil or neutral oil; 360 ml fresh orange juice; 2 tbsp finely grated orange zest; 1 tsp vanilla extract; 1 tsp ground cinnamon, optional; 1 tsp baking powder; 300 g granulated sugar; 360 ml water; 120 ml fresh orange juice; Zest of 1 large orange; 1 cinnamon stick; 1 tbsp lemon juice

About Portokalopita

Portokalopita is a distinctive Greek orange cake in which torn filo pastry is folded through an orange, egg and olive-oil batter, baked until golden and then soaked with fragrant citrus syrup.

Ingredients

For the cake

450 g filo pastry
300 g granulated sugar
4 large eggs
240 ml olive oil or neutral oil
360 ml fresh orange juice
2 tbsp finely grated orange zest
1 tsp vanilla extract
1 tsp ground cinnamon, optional
1 tsp baking powder

For the syrup

300 g granulated sugar
360 ml water
120 ml fresh orange juice
Zest of 1 large orange
1 cinnamon stick
1 tbsp lemon juice

Method

Heat the oven to 175°C and grease a 23 x 33 cm baking dish.
Tear the filo into small irregular pieces and separate the pieces so they do not remain in compact layers.
Beat the eggs and sugar until pale and frothy, then gradually mix in the oil.
Add the orange juice, zest, vanilla, cinnamon and baking powder.
Fold the torn filo through the batter until evenly coated and leave for 15 to 20 minutes.
Spread into the dish without packing it down firmly.
Bake for 45 to 55 minutes until deeply golden and set in the centre.
Meanwhile simmer the syrup ingredients for 10 to 12 minutes, then cool completely.
Pour the cool syrup gradually over the hot cake and leave to absorb for at least 2 to 3 hours before cutting.

A closer look

Plan your visit

Recipe tips

Keep the filo pieces loose so the batter can coat them evenly.
Do not compress the mixture in the baking dish.
The cake can brown before the centre is fully set, so cover loosely with foil if needed.
For the best texture, allow several hours for the syrup to soak in.

What to serve with it

Serve at room temperature with plain Greek yogurt, lightly whipped cream, fresh orange slices or strong Greek coffee.

The story behind the dish

Portokalopita stands apart from layered filo desserts because the pastry is deliberately torn and used as the cake's structure. Orange appears in both the batter and syrup, producing the intensely fragrant character that makes the dessert so memorable.

Where to try it in Corfu

Portokalopita is often found in Greek pastry shops and cafés and may also appear as a homemade taverna dessert. In Corfu Town, checking the day's cake selection in bakeries and patisseries is usually the best approach.