Orange cake recipe by John

Orange cake

Sharing is caring this Christmas 

Orange cake recipe by John

ACH Group retirement living resident Dr John Stubbs has always believed that good food is meant to be shared. His love of cooking began early, growing up in Elizabeth Grove after his family migrated to Australia in 1957. In a household where his mother and grandmother were both accomplished cooks, John learned by watching and helping, picking up traditional Jewish dishes along the way.

Later in life, travel became a big part of John’s career, and wherever he went, he sought out local cafés and restaurants. If a meal left an impression, he wasn’t shy about asking for the recipe. More often than not, people were happy to oblige once they realised he wasn’t a professional chef, just someone who genuinely loved food.

 A Greek Discovery

One of those memorable finds came in Greece, where John discovered Portokalopita, a traditional, orange-flavoured cake, in a small neighbourhood café. Simple to make and full of flavour, it quickly became a favourite in his recipe collection.

John said it was okay to get a little bit creative with the quantities of ingredients and go on “feel” but he urged people to ensure the baking temperature and time is followed to a tee. 

“It’s not complicated,” John said. “It’s the sort of cake anyone can make and everyone enjoys.”

Orange Cake (Portokalopita)

Ingredients

Orange Syrup
  • 1 orange
  • 400g (14 oz.) caster sugar
  • 350ml (12 fl. oz.) water
  • 1 teaspoon cinnamon
Cake
  • 375g (13 oz.) filo pastry, defrosted
  • 4 oranges
  • 6 eggs
  • 200g (7 oz.) plain Greek yoghurt
  • 180ml (6 fl. oz.) olive oil
  • 100g (3½ oz.) white sugar
  • 1 teaspoon baking powder
John showing his amazing orange cake
John peeling oranges into very thin half-moons for his orange cake.
Adding eggs in the mixture for orange cake
Pouring mixture over filo pastry in baking dish.
The best part! Pouring over the cooled syrup for the final part of baking an orange cake.

Method

Orange Syrup
  1. Cut the orange in half and juice it but don’t throw the halves away.
  2. In a small saucepan, combine the juice, orange halves, caster sugar, water and cinnamon.
  3. Bring to the boil and cook for 8 minutes.
  4. Remove from heat and allow to cool. Discard the orange halves.
Cake
  1. Preheat the oven to 180°C (360°F).
  2. Lightly grease a 20cm (8”) square x 5cm (2”) deep baking tin with olive oil.
  3. Take each sheet of filo pastry and roughly tear into shreds.
  4. Fill the baking tin with the filo and set it aside while you prepare the remaining ingredients.
  5. Cut one orange in half and slice one half into very thin half-moons and set aside.
  6. Zest and juice the remaining oranges.
  7. In a bowl, combine the orange juice, zest, eggs, yoghurt, olive oil, sugar and baking powder.
  8. Blend on high speed with an electric mixer for two minutes until the mixture is frothy.
  9. Pour the orange- egg mixture over the filo in the baking tin.
  10. Stir gently to ensure the mixture is evenly distributed.
  11. Decorate the top of the cake with the orange slices.
  12. Bake for 45 minutes or until the filling is set and the top is golden.
  13. As soon as the cake is taken out of the oven, pour over the cooled syrup.
  14. Set aside for 1 hour so that the syrup can soak into the cake and then serve.

Sharing the joy

This Christmas, John baked a Christmas cake and shared it with friends at nearby James Evans Court. For him, it was a small gesture that carried a lot of meaning.

At a time of year focused on connection and generosity, John’s approach is simple: cook something good, share it freely, and enjoy the company that comes with it.

Looking for more inspiration?

Dive into Beryl’s classic Christmas fruit cake, or treat yourself to the zesty delight of a passionfruit custard slice – both are guaranteed to impress all dessert lovers.

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