Name: Greek Honey cake (Melopita Sifnou)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Greek
Ingredients: 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

Description

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!

Ingredients

Scale

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

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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!