Homemade Greek Melopita

This homemade Greek melopita is a traditional honey and ricotta style cake from the island of Sifnos. It is softly set with a creamy centre, lightly scented with citrus, and finished with warm honey and cinnamon. The texture sits somewhere between a baked cheesecake and a tender sponge, making it beautifully comforting without being heavy. It is an easy, fuss free bake that takes about 15 minutes to prepare and just under an hour from start to finish.

Ingredients

For the melopita batter

• 500g full fat ricotta cheese
• 120g clear honey, plus extra for drizzling
• 3 large eggs
• 100g plain flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• Finely grated zest of 1 orange
• Pinch of fine salt

For the tin

• Butter, for greasing
• Plain flour, for dusting

To finish

• Extra honey, for drizzling
• Ground cinnamon, for sprinkling

How to Make Homemade Greek Melopita

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease a 23cm round loose bottom tin with butter and dust lightly with flour, tapping out the excess.
• Mix the base: Place the ricotta into a large bowl and beat briefly until smooth. Add the honey and mix again until fully combined.
• Add the eggs: Beat in the eggs one at a time, mixing well after each addition so the batter stays smooth and creamy.
• Combine dry ingredients: Sift the flour and baking powder together. Add them to the bowl along with the vanilla, orange zest, and salt, then fold gently until just incorporated.
• Bake the melopita: Pour the mixture into the prepared tin and level the surface. Bake for 40 to 45 minutes until lightly golden, just set in the centre, and slightly puffed.
• Cool gently: Remove from the oven and leave to cool in the tin for at least 20 minutes. The cake will settle slightly as it cools.
• Finish and serve: Turn out onto a serving plate, drizzle generously with honey, and dust lightly with ground cinnamon before slicing.

Tips for Perfect Melopita

Why is my melopita too soft in the middle?

This cake is meant to be creamy, but if it feels very loose, it likely needs a few more minutes in the oven. The centre should wobble slightly but not feel liquid.

Can I use low fat ricotta?

Full fat ricotta gives the best texture and flavour. Low fat versions can make the cake dry and less rich.

How do I stop it sticking to the tin?

Grease the tin generously and dust well with flour. A loose bottom tin makes removal much easier once the cake has cooled.

Should I chill melopita before serving?

It can be served at room temperature or lightly chilled. Chilling firms it slightly and gives cleaner slices.

Serving Suggestions

• Serve with Greek yoghurt and fresh figs
• Add a handful of toasted walnuts on top
• Pair with fresh berries for contrast
• Enjoy with coffee or herbal tea

Storage

Room temperature

Keep covered in a cool place for up to 24 hours.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for best flavour.

Freezing

Freeze individual slices wrapped well for up to 1 month. Defrost overnight in the fridge.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 32g
• Protein: 12g
• Fat: 16g
• Saturated fat: 9g
• Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs