Delia Smith Greek Orange Cake Recipe

This Delia Smith Greek Orange Cake Recipe (Portokalopita) is a moist and aromatic recipe, which uses shredded phyllo dough and a sweet honey-orange syrup. It’s a unique and refreshing dessert, ready in about 2 hours (plus soaking time).

Delia Smith Greek Orange Cake Recipe Ingredients

For the Honey-Orange Syrup:

• 1/2 cup freshly squeezed orange juice (approx. 2 oranges)
• 1 1/2 cups water
• 1 cup honey
• 1/2 cup granulated sugar
• Peel of 1 orange (pith removed as much as possible)

For the Orange Cake:

• 1 pound (450g) phyllo dough, thawed
• 5 large eggs
• 3/4 cup granulated sugar
• 1 tablespoon baking powder
• 1 cup extra virgin olive oil (or mild vegetable oil)
• 1 cup whole milk plain yogurt
• Zest of 2 large oranges
• 1 1/4 cups freshly squeezed orange juice (approx. 5 oranges)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

How To Make Delia Smith Greek Orange Cake Recipe

1. Dry the phyllo: Preheat the oven to 350°F (180°C). Slice or tear the phyllo dough into thin strips or pieces. Spread them out on large baking sheets. Bake for about 10 minutes, tossing occasionally, until the phyllo is dry and slightly crisp but not browned. Remove from the oven and let cool. Leave the oven on.
2. Make the syrup: While the phyllo toasts, combine the 1/2 cup orange juice, water, honey, sugar, and the orange peel strip in a saucepan. Bring to a boil, stirring to dissolve the sugar. Simmer for 5 minutes until slightly thickened. Remove from heat and set aside to cool completely. Important: The syrup must be cool when poured over the hot cake.
3. Mix wet ingredients: In a very large mixing bowl, beat the eggs and 3/4 cup sugar with an electric mixer until the mixture is pale, thick, and creamy. Beat in the baking powder. Add the olive oil, yogurt, orange zest, 1 1/4 cups orange juice, vanilla, and salt. Whisk until smooth and well combined.
4. Combine batter: Add the dried, cooled phyllo strips to the batter a handful at a time. Fold them in, ensuring they are submerged and coated in the liquid. Do not dump them all in at once or they will clump.
5. Bake: Pour the batter into a lightly oiled 9 1/2 x 14-inch baking pan. Bake on the center rack for 45 minutes to 1 hour. The cake is done when it is a deep golden brown and a skewer inserted into the center comes out clean.
6. Soak the cake: Remove the hot cake from the oven. Immediately poke holes all over the surface with a skewer. Pour the cooled syrup slowly and evenly over the hot cake.
7. Rest and serve: Let the cake sit for at least 1 hour (or overnight) to absorb the syrup fully. Slice into squares and serve.

Recipe Tips

• Syrup Temperature: The golden rule of Greek syrup cakes is Cold Syrup + Hot Cake (or vice versa). This ensures the sponge absorbs the liquid without becoming mushy. Do not pour hot syrup on a hot cake!
• Drying the Phyllo: Drying the phyllo is the secret to the texture. If you use raw, soft phyllo, the cake will be doughy and heavy. The dried flakes create an airy, souffle-like structure.
• Olive Oil: Using a good quality extra virgin olive oil adds a fruity depth that complements the orange perfectly. If you prefer a neutral taste, use sunflower oil.
• Zest: Don’t skimp on the zest; the essential oils in the skin provide the most potent orange aroma.

What To Serve With Delia Smith Greek Orange Cake

This sticky, sweet cake is intense, so pair it with something creamy.

• Greek Yogurt: A dollop of unsweetened yogurt cuts the sweetness.
• Vanilla Ice Cream: A classic dessert pairing.
• Pistachios: Chopped pistachios on top add color and crunch.
• Mint Tea: Refreshing alongside the citrus.

How To Store Delia Smith Greek Orange Cake Recipe

• Refrigerate: Once cool and soaked, store the cake covered in the refrigerator for up to 5 days. It actually tastes better cold and firm.
• Room Temperature: It can be kept covered at room temperature for 2 days, but the texture is best when chilled.
• Freeze: Wrap individual slices in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge.

Delia Smith Greek Orange Cake Recipe Nutrition Facts

• Calories: 380
• Total Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 85mg
• Sodium: 250mg
• Total Carbohydrates: 50g
• Dietary Fiber: 1g
• Sugar: 35g
• Protein: 6g

Nutrition information is estimated per slice based on 12 servings.

FAQs

Try More Recipes:

• Delia Smith Fruit Cake​ Recipe
• Delia Smith Dundee Cake Recipe​
• Delia Smith Creole Christmas Cake​ Recipe