Bonnie and Neil x Peináo

A Sun-Kissed Cake for Afternoon Tea by Helena and Vikki Moursellas

With their brand new cookbook, Peináo: A Greek Feast For All, Helena and Vikki Moursellas share their fun and modern spin on classic Greek dishes.  To support the launch of their cookbook we created a limited edition tableware range that celebrates the taste of Greek cuisine inspired by recipes found in the book.


Helena and Vikki kindly shared this delicious recipe filled with nostalgia and sun-kissed flavour. Whip this cake up for afternoon tea, set your table with Bonnie and Neil x Peináo and enjoy some time in the sun with loved ones!

" 'Portokalopita’ translates to ‘orange pie’ and is a traditional Greek cake from the island of Crete. "



‘Portokalopita’ translates to ‘orange pie’ and is a traditional Greek cake from the island of Crete. It is made with sweet in-season oranges, filo pastry and creamy Greek-style yoghurt, soaked in a fragrant orange syrup to finish. Even though the name of this dish means ‘pie’, it is in fact a moist cake. Filo pastry can be intimidating, especially when it needs to be handled with care, but the great news here is that it’s no problem at all if it dries out.


For The Orange Filo Cake:

  • 375 g (13 oz) filo pastry

  • 3 eggs

  • 230 g (1 cup) caster (superfine) sugar 

  • 150 ml (5 fl oz) extra virgin olive oil 

  • 250 g (1 cup) Greek-style yoghurt

  • 1 teaspoon vanilla bean paste

  • Zest of 1 orange

  • 1 teaspoon baking powder 

For  The Orange Syrup:

  • 250 g (9 oz) caster (superfine) sugar 

  • 250 ml (1 cup) freshly squeezed orange juice 

  • 1 cinnamon stick 


Step 1

Preheat the oven to 120°C (240°F). Grease and line the base and side of a 20 cm (8 in) round cake tin with baking paper. 

Step 2

Working with one sheet of filo pastry at a time, scrunch up the pastry and place in a large deep baking dish, working inwards from one long side. Transfer to the oven and bake for 30 minutes, scrunching the pastry every 10 minutes. Set aside to cool, then crush the pastry into fine pieces. 

Step 3

Meanwhile, to make the orange syrup, place the ingredients and 250 ml (1 cup) of water in a small saucepan over high heat and bring to the boil. Reduce the heat to low and simmer for 15 minutes or until reduced by half and syrupy.

Step 4

Set aside to cool completely. 

Step 5

Place the eggs and sugar in the bowl of a stand mixer with the paddle attached and beat on high speed for 3–5 minutes, until light and creamy. Fold through the olive oil, yoghurt, vanilla bean paste, orange zest and baking powder until just combined, then stir through the dried filo pieces. Pour the batter into the prepared tin, then transfer to the oven and bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean. 

Step 6

Using a skewer or a toothpick, poke tiny holes into the cake and pour the orange syrup over the hot cake. Leave the cake for 1 hour to absorb the syrup, then turn out onto a serving plate and enjoy just as it is. 


Any leftover cake will keep in an airtight container in the fridge for up to 5 days.

Cookbook images supplied by Vikki and Helena

Bonnie and Neil x Peináo photography by Stephanie Rooney and Timothy Roberts