Greek Honey cake (Melopita Sifnou)
If you are looking for a sweet treat with only 15' prep time, then this Greek Honey Cake (Melopita Sifnos) is a simple and delicious cake to make that will satisfy your craving!
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- olive oil
- 660g ricotta (1 lb, 7 1/4 oz), at room temperature
- 100ml runny honey (5 1/2 tbsp), plus extra for drizzling
- 4 large eggs, at room temperature
- 1 1/2 tbsp cornflour
- 1 tbsp vanilla extract or vanilla bean paste
- zest 1/2 lemon
- ground cinnamon
Instructions
- 1
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.
- 2
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.
- 3
Scrape the mixture into the prepared tin, smoothing the top with the back of your spoon.
- 4
Bake for 50-60 minutes, until the middle is set not jiggly, and it has started to colour around the sides.
- 5
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!