Greek filo cake

In Greece this cake is called Portokalia – which means oranges. It combines shredded filo, oranges, Greek yogurt and olive oil for a unique and easy treat garnished with figs and almonds. Indulgence total at a drop of a hat 🙂

In this cake recipe, you get to tear the filo apart…wow my kind of thing!! The filo act as the dough/flour component which create a unique texture. Combined with Greek yogurt or coconut yoghurt, olive oil and loads of fresh citrus flavour, and the added traditional orange and cinnamon infused syrup, this cake is gorgeously moist. Please note, i added vegan options for all the vegan friends out there ( i.e coconut yoghurt, olive oil ) as this cake is traditionally made with eggs. If you feel like adding eggs for the quantity below you will need 2-3 eggs only.
Please be sure to let cake cool completely to room temperature, then pour over the hot syrup straight from the stovetop.


120g sugar
120ml Olive oil
120 ml orange juice
Zest from 2 oranges
½ tablespoon vanilla paste
80g sheep thick yogurt / thick coconut yoghurt
8g baking powder
200 g filo pastry

For syrup:
½ litre orange juice
1 tablespoon orange rind
500g coconut sugar or rapadura sugar
1 teaspoon ground cinnamon

4 fresh figs , cut into quarters
50 g flaked almond, roasted lightly
50 g Pistachio, roasted lightly

Preheat oven to 170 C degrees.

Remove filo pastry from the package. Tear each sheet roughly into shreds and pile up on a tray. Let shredded phyllo dry out a little while you prepare the remaining ingredients.

Place the sugar and oil in a mixing bowl and mix with on medium speed for about 5 minutes. Add the orange juice, orange zest, vanilla puree and yogurt. Continue mixing until unified consistency is formed.

Add the torn filo pastry into the mixture with the baking powder and stir it with a wooden spoon or a spatula. Make sure that no lumps are formed in the mixture. Grease a 24 cm springform round baking pan lined up with baking paper, with butter or coconut oil and sprinkle some flour. Pour the mixture into the baking pan and bake for about 35 minutes or until deep golden and a skewer inserted into the centre of the cake comes out clean.

Make syrup and add to cake:

Place all ingredients in a saucepan and bring it to a boil, reduce to low simmer and cook it for 30 minutes or until the syrup is slightly reduced and thickened. Set aside. Pierce the cake all over with a skewer, then pour over orange syrup until it’s completely drenched and soaked in.

The cake will keep refrigerated in an airtight container for up to 3 days.

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