Sunshine In A Slice: Greek Orange Cake (Portokalopita)

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This delightful Greek Orange Cake is the perfect way to bring a touch of the Mediterranean to your kitchen. Packed with juicy oranges and fragrant olive oil, this cake is moist, flavorful, and surprisingly simple to make. It’s a crowd-pleaser guaranteed to disappear in a flash, making it ideal for everything from afternoon tea to potlucks.


Traditional Greek Orange Cake with Syrup (Portokalopita)
Traditional Greek Orange Cake with Syrup (Portokalopita)

2 cups all-purpose flour

  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 1 tablespoon grated orange zest
  • ½ cup fresh orange juice
  • ¾ cup extra virgin olive oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting (optional)

  • Instructions:

    1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
    2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    3. In a large bowl, using an electric mixer, cream together the sugar and orange zest until light and fluffy.
    4. Slowly drizzle in the olive oil while continuing to mix on medium speed.
    5. Beat in the eggs one at a time, then stir in the vanilla extract and orange juice.
    6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
    7. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
    8. Let the cake cool completely in the pan before dusting with powdered sugar (optional) and serving.

    Nutrition Facts (per slice)

    Calories: 350

  • Fat: 15g
  • Saturated Fat: 3g
  • Cholesterol: 75mg
  • Sodium: 180mg
  • Carbohydrates: 45g
  • Sugar: 30g
  • Protein: 5g

  • Please note: This is an approximate nutritional value based on standard ingredients. Values may vary depending on specific brands used.


    This Greek Orange Cake is a delicious and versatile dessert that’s perfect for any occasion. It’s easy to make, requires no fancy equipment, and keeps well at room temperature for a few days. So next time you’re looking for a crowd-pleasing treat, give this recipe a try!

    Frequently Asked Questions (FAQs)

    1. Can I substitute other citrus fruits for the orange?

    Absolutely! You can swap the orange for lemons, grapefruits, or even a combination of citrus fruits. Just be sure to adjust the amount of sugar to taste depending on the tartness of the fruit you choose.

    2. What if I don’t have olive oil?

    You can substitute vegetable oil for the olive oil in a pinch. However, olive oil adds a unique flavor to the cake that vegetable oil cannot replicate.

    3. My cake didn’t rise properly. What went wrong?

    There are a few reasons why your cake might not have risen properly. Make sure you’re using fresh baking powder and baking soda, as expired ingredients can lose their effectiveness. Additionally, overmixing the batter can cause the gluten in the flour to develop too much, leading to a dense cake.

    4. Can I make this cake into muffins?

    Yes, you can easily transform this recipe into muffins! Simply preheat your oven to 375°F (190°C) and grease a muffin tin. Fill each muffin cup ¾ full of batter and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

    5. How can I store leftover cake?

    Leftover cake can be stored at room temperature for up to 3 days, covered loosely with plastic wrap or a cake dome. For longer storage, you can wrap the cake tightly in plastic wrap and freeze it for up to 3 months. Thaw overnight in the refrigerator before serving.