As we edge (hopefully!) towards spring here in London, I find myself craving something lighter, brighter — something that carries the warmth of sunshine even on a grey afternoon.
Over the past few months, I’ve noticed Orange & Olive Oil Cake appearing more and more on restaurant menus! Naturally, I’ve ordered it. Repeatedly. And each time, I’m reminded why this simple Mediterranean classic never goes out of style.
In Greece and Cyprus, we call it Portokalopita — quite literally, “orange pie/cake.” It’s a dessert deeply rooted in home kitchens rather than fine dining. Traditionally syrup-soaked, fragrant with fresh orange zest, and made with olive oil instead of butter, it manages to be both indulgent and refreshingly light at the same time.
For me, it carries the essence of spring: Citrus trees beginning to blossom; longer days filled with light; the quiet optimism of a new season… Much like in business — and in life — it is often the simplest ingredients, when brought together thoughtfully, that create something memorable.
So, this month, in the absence of a surprise recipe submission from the rest of the Buchler Phillips team, I am proudly sharing one of my own favourites — a cake that celebrates heritage, seasonality and the joy of uncomplicated flavours.
This is a cake that tastes even better the next day — much like many good things, it deepens with time. Here’s to longer days, brighter mornings, and the small rituals that make each season special.
Katerina Mina’s Orange & Olive Oil Cake (Portokalopita)
For the cake:
2 large oranges, zest and juice
3 eggs
180g caster sugar
120ml good quality extra virgin olive oil
200g Greek yogurt
250g self-raising flour
1 tsp baking powder
½ tsp vanilla extract
Pinch of salt
For the syrup:
150ml freshly squeezed orange juice
100g sugar
Strip of orange peel
1. Preheat the oven to 170°C (fan). Grease and line a 20cm cake tin.
2. Zest the oranges and set aside. Juice them and keep 150ml for the syrup.
3. In a large bowl, whisk together the eggs and sugar until pale and slightly thickened.
4. Slowly add the olive oil, continuing to whisk.
5. Stir in the Greek yogurt, vanilla, orange zest and a pinch of salt.
6. Sift in the flour and baking powder. Fold gently until just combined.
7. Pour into the prepared tin and bake for 40–45 minutes, until golden and a skewer comes out clean.
While the cake bakes, prepare the syrup:
8. In a small saucepan, combine orange juice, sugar and orange peel.
9. Bring to a gentle simmer for 5–7 minutes until slightly thickened. Remove peel and allow to cool.
10. When the cake comes out of the oven, allow it to cool for 10 minutes, then spoon the syrup gradually over the warm cake.
11. Leave to absorb fully before serving.
Serve with Greek yogurt or a spoonful of crème fraîche — or simply on its own with good coffee.
This article is written by Katerina Mina, Marketing and Business Development Director at Buchler Phillips, an independent boutique firm, with an impeccable Mayfair London heritage, specialising in corporate recovery, turnaround, restructuring and insolvency.