This authentic Greek Honey Cake (Melopita Sifnos) brings the sun-soaked flavors of Mediterranean islands straight to your table.
A cherished dessert that perfectly balances sweet honey with rich textures, this traditional recipe takes just 15 minutes to prep and yields a delightfully tender cake.
Whether you’re hosting a Mediterranean-themed dinner or simply craving something uniquely delicious, this hour-long baking adventure rewards you with 8-10 generous slices of pure Greek comfort.
Ingredients for Greek Honey Cake
- Ricotta: 660g at room temperature, ensures smooth texture
- Honey: 100ml runny honey, plus extra for drizzling
- Eggs: 4 large eggs at room temperature
- Cornflour: 1½ tablespoons for perfect consistency
- Vanilla: 1 tablespoon extract or bean paste
- Lemon Zest: From ½ lemon for fresh citrus notes
- Olive Oil: Small amount for greasing
- Ground Cinnamon: For garnishing
Step-by-Step Instructions
- Preparation: Preheat oven to 160C (320F). Grease 18cm round cake tin with olive oil and line with parchment paper.
- Mix Base: Beat ricotta until smooth in a large bowl. This creates your perfect creamy foundation.
- Combine Ingredients: Gradually incorporate honey, then add eggs one at a time, followed by cornflour, vanilla, and lemon zest.
- Baking: Pour mixture into prepared tin, smooth the top. Bake 50-60 minutes until center sets and edges turn golden.
- Finishing Touch: Allow to cool in tin, then transfer to serving plate. Drizzle with honey and dust generously with cinnamon.
Storage Tips
This lovely honey-sweetened ricotta cake will stay fresh in your fridge for up to 3 days. Just pop it in an airtight container to keep it at its best.
The cake tastes amazing cold, straight from the fridge, but you can also let it sit at room temperature for about 30 minutes before serving if you prefer. Don’t freeze this one though – the delicate texture of the ricotta won’t hold up well in the freezer.
Helpful Tips
The secret to getting this Greek cake just right is in the temperature of your ingredients. Make sure your ricotta and eggs are at room temperature before you start – this helps everything mix together smoothly.
When you’re beating the ricotta, take your time to get it really smooth – this will give you the silkiest texture in your finished cake.
Watch for that beautiful golden color around the edges as it bakes – it’s your signal that the cake is nearly ready!
Serving Suggestions
While this honey-drizzled cake is perfect on its own, you can make it extra special by adding a few simple touches.
Try serving it with fresh seasonal berries scattered around the plate, or add a dollop of Greek yogurt on the side.
For a cozy touch in fall or winter, warm your honey slightly before drizzling it over the top. Some toasted pine nuts or chopped pistachios sprinkled on top add a lovely crunch that works beautifully with the smooth, creamy texture of the cake.
Greek Honey cake (Melopita Sifnos)
Equipment
- 18cm round loose bottomed cake tin
- baking parchment
- Large bowl
- wooden spoon or whisk
Ingredients
- olive oil for greasing
- 660 g ricotta at room temperature
- 100 ml runny honey plus extra for drizzling
- 4 large eggs at room temperature
- 1.5 tbsp cornflour
- 1 tbsp vanilla extract or vanilla bean paste
- 1/2 lemon zest
- ground cinnamon for sprinkling
Instructions
- Pre-heat the oven to 160C (320F). Grease a round loose bottomed 18cm (7 inch) cake tin with a little olive oil before lining both the bottom and the sides with baking parchment.
- In a large bowl, use a wooden spoon or a whisk to beat the ricotta until smooth. Beat in the honey, followed by the eggs, one by one, the cornflour, the vanilla, and the lemon zest.
- Scrape the mixture into the prepared tin, smoothing the top with the back of your spoon.
- Bake for 50-60 minutes, until the middle is set not jiggly, and it has started to colour around the sides.
- Leave to cool in the tin before transferring to a plate and drizzling with just enough honey to cover the top, and sprinkling with a generous amount of cinnamon. Enjoy!