Portokalopita, a delightful Greek orange cake, is a beloved dessert that perfectly balances the sweetness of oranges with the delicate texture of phyllo dough. Today, we’re putting a healthier twist on this traditional recipe by substituting vegetable oil with olive oil or butter. This change not only enhances the flavour but also adds health benefits. Plus, we’ll dive into the rich history of this cake and share a personal story of enjoying it at a beautiful Greek restaurant. Let’s get baking!

My first taste of Portokalopita

Last July during a family holiday, my girlfriend along with her family and I, decided to explore a famous Kefalonian Landmark, we made our way to Kastro Café, a charming restaurant nestled next to the historic St. Georgios Castle. This café, known for its delightful desserts, has been in the same family for generations. The warm hospitality and the delicious treats they offer after every meal are legendary.

After a hearty meal, we were treated to a slice of their famous Portokalopita. The cake was incredibly fresh and bursting with orange flavour. Each bite was a delightful blend of sweet and tangy, and the texture was just perfect. I could have easily eaten the whole tray! As a bonus, they also served us Greek yogurt topped with Greek carrot jam—a recipe I’m excited to try and recreate soon.

Unfortunately, our post-meal adventure up to the castle took an unexpected turn. My girlfriend came down with sunstroke due to the blistering 38 degrees Celsius (100 degrees Fahrenheit) heat. While she, her mum, and her brother returned to the cool refuge of the restaurant. In traditional Greek fashion she was waited attentively and served water with lemon and salt a local remedy for symptoms.

Her dad and I braved the heat to explore St. Georgios Castle. Despite the intense sun, the castle’s historic beauty was well worth the effort as you can see below!

The History of Portokalopita

Portokalopita translates to “orange pie” in Greek. This dessert likely originated in the rural areas of Greece, where oranges grow abundantly. Greek farmers, blessed with an abundance of fresh oranges, often sought creative ways to use their produce. Phyllo dough, another staple in Greek kitchens, provided the perfect base for this innovative dessert.

Originally, Greek families made Portokalopita at home, particularly during the orange harvest season. It quickly became a favourite dessert for family gatherings and celebrations. Over time, tavernas and cafes across Greece adopted this homemade treat, offering it to locals and tourists alike. Its popularity soared, and it became a staple on dessert menus, cherished for its refreshing taste and satisfying sweetness.

Today, Portokalopita continues to enchant people worldwide. Greek restaurants, both traditional and modern, serve this cake as a testament to Greece’s rich culinary heritage. Many home cooks have also embraced this recipe, often adding their unique twists, like incorporating spices or serving it with a dollop of Greek yogurt.

Healthier choice of fats in my recipe

By substituting vegetable oil with olive oil or butter, this recipe gains a healthier edge. Olive oil is rich in monounsaturated fats and antioxidants, which help reduce inflammation and improve heart health. Butter, especially grass-fed, offers essential vitamins like A, D, E, and K2, contributing to overall wellness.

If you want to read more about the Big Fat Truth of Vegetable Oil then Click this link to my article where I discuss it in much more detail.

Compared to packaged desserts loaded with hydrogenated oils and artificial additives, this homemade Portokalopita is a much healthier option. Hydrogenated oils contain trans fats, which have been linked to increased risks of heart disease, diabetes, and other chronic conditions. By using natural ingredients, you can enjoy a delicious treat without the guilt or health risks.

Although we are mitigating the health risks the calorie count on this is still high and should be eaten only as an occasional treat. This is not an everyday dish and is usually reserved for special occasions.

We also substitute refined sugars for Honey which is a much more natural source of sweetness that I use in place of white sugar whenever possible.

Recommended Cookware

When I decided to make Portokalopita, the traditional Greek orange cake I stumbled across a great pan for the task. The Grizzly Cake Ring Adjustable Rectangular 9×13 Inch Baking Tin was a game-changer. Its perfect the size and has adjustable features allowing me to set the exact dimensions needed, ensuring even baking and the right texture. The sturdy construction provided excellent heat distribution, preventing any warping. Non stick coating is a bonus for a simplified clean-up. This versatile and reliable pan has become my go-to for not just Portokalopita, but also for other baking endeavours. Click here to grab your own.