Melopita (Honey Cake) Recipe

Melopita (Honey Cake) Recipe

[Photograph: Carrie Vasios]

This is a simple, light cake with a texture somewhere between a cheesecake and a baked custard, making it a good choice for nights that are still warm and summery.

The filling is traditionally made with a fresh Greek cheese called mizithra, though if you can't find that, ricotta can be substituted. The flavor comes almost entirely from honey, so choose one with a strong flavor that you like.

Adapted from Tessa Kiros.

  • Yield:serves 8
  • Active time: 20 minutes
  • Total time:50 minutes


  • 4 1/2 tablespoons sugar, divided
  • 2 extra large eggs
  • 2 tablespoons flour
  • 4 1/2 tablespoons honey, preferably wild flower
  • 1 tablespoon lemon juice
  • 1 tablespoon brandy
  • 18 ounces soft mizithra cheese (ricotta can be subtituted)
  • 2 teaspoons cinnamon


  1. 1.

    Preheat oven to 350°F. Butter a 10 inch ceramic pie dish.

  2. 2.

    In a large bowl, beat together 3 1/2 tablespoons sugar and eggs until creamy, about 3 minutes.

  3. 3.

    Beat in flour. Add honey and beat until well combined. Add lemon juice and brandy and mix to combine.

  4. 4.

    Add cheese to bowl and beat until mixture has blended, about 2 minutes.

  5. 5.

    Pour batter into prepared baking dish and bake until golden and just firm in the middle, 30 minutes.

  6. 6.

    Sprinkle warm cake with extra 1 tablespoon sugar and cinnamon.