Greek Honey Cake, or Melopita, is a luscious Mediterranean dessert that blends the warmth of cinnamon, the brightness of citrus, and the crunch of walnuts in a soft, syrup-soaked cake. Infused with a glossy honey syrup, this tender treat is rich in flavor and cultural tradition — a sweet, sticky delight perfect for sharing.
Why You’ll Love This Recipe
This Greek Honey Cake offers a wonderful contrast of textures and flavors, with a soft, spiced crumb and a fragrant honey syrup that makes each bite melt in your mouth. Here’s why it’s a recipe to treasure:
- Naturally gluten-free when made with the right flour blend
- Syrup-soaked for irresistible moisture and richness
- Easy to prepare, with no special equipment required
- Fragrant with cinnamon and citrus zest
- Keeps well and tastes even better the next day
- A beautiful dessert for holidays, dinner parties, or afternoon coffee
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Eggs
- Gluten-free flour blend with xanthan gum
- Baking powder
- Salt
- Ground cinnamon
- White sugar
- Fresh orange zest
- Unsalted butter, melted
- Milk
- Chopped walnuts
For the Honey Syrup:
- Honey
- Water
- Cinnamon stick
- Freshly squeezed lemon juice
directions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan (square or round).
- In a large mixing bowl, beat the eggs and sugar until light and fluffy.
- Add the orange zest, melted butter, and milk. Mix until smooth.
- In a separate bowl, whisk together the gluten-free flour, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped walnuts.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- While the cake bakes, prepare the syrup. Combine honey, water, cinnamon stick, and lemon juice in a small saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Discard the cinnamon stick.
- Once the cake is out of the oven, cut it into diamond or square pieces while still warm. Slowly pour the warm syrup evenly over the cake to allow it to soak in.
- Let the cake rest for at least 30 minutes before serving to absorb the syrup fully.
Servings and timing
- Servings: 12 slices
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Calories: ~290 kcal per slice
Variations
- Nut Substitutions: Use almonds or pistachios in place of walnuts for a different flavor profile.
- Flour Option: Regular all-purpose flour can be used if gluten-free is not required.
- Spice Adjustments: Add a pinch of ground cloves or nutmeg for extra depth.
- Dairy-Free Version: Replace butter with dairy-free margarine and use plant-based milk.
- Citrus Twist: Add lemon zest in place of orange for a sharper citrus note.
- Layered Cake: Slice the cake in half horizontally and spread with a thin layer of honey or marmalade for added richness.
storage/reheating
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. This cake can be gently reheated in the microwave or served at room temperature. The syrup ensures it stays moist and flavorful.
FAQs
What does “Melopita” mean?
“Melopita” translates to “honey pie” in Greek, though it can refer to various regional desserts involving honey and soft textures.
Is this cake overly sweet?
While it is syrup-soaked, the use of citrus and nuts balances the sweetness for a well-rounded flavor.
Can I make this ahead of time?
Yes, the flavors deepen as the cake rests. It’s even better the next day after the syrup fully soaks in.
Can I freeze this cake?
It can be frozen, but the syrup may alter in texture upon thawing. For best results, store in the fridge and serve within a few days.
Can I use maple syrup instead of honey?
Honey is traditional and provides a distinct flavor. Maple syrup can be used but will change the character of the cake.
Can I make this nut-free?
Yes, omit the walnuts or substitute with sunflower seeds for a nut-free alternative.
What type of honey is best?
Use a mild, floral honey to complement the cake without overpowering it. Greek or wildflower honey works beautifully.
Why is my cake not absorbing the syrup?
Ensure the cake is warm when the syrup is poured on, and that the syrup is also warm to facilitate absorption.
Is it necessary to cut the cake before pouring the syrup?
Cutting the cake while warm allows the syrup to penetrate more evenly into the interior.
Can I serve this with something on the side?
It pairs wonderfully with Greek yogurt, whipped cream, or a dusting of powdered sugar.
Conclusion
Greek Honey Cake, or Melopita, is a timeless dessert that embodies the rich, comforting flavors of Mediterranean baking. Moist and aromatic, with the satisfying crunch of walnuts and a luxurious honey soak, this cake is simple to make yet elegant enough for any special occasion. Whether served after a meal or alongside a cup of coffee, it’s a sweet tribute to Greek culinary tradition.
PrintGreek Honey Cake (Melopita)
A moist and tender Mediterranean cake infused with citrus zest, warm cinnamon, and crunchy walnuts, soaked in a glossy honey syrup — sweet, spiced, and irresistibly sticky.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Greek
- Diet: Gluten Free
Ingredients
- 3 large eggs
- 1 cup gluten-free flour blend with xanthan gum (e.g., Pillsbury or Bob’s Red Mill)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 cup white sugar
- 1/3 tbsp fresh orange zest
- 3/4 cup unsalted butter, melted
- 2 tbsp milk
- 1 cup chopped walnuts
- 1 cup honey
- 1/2 cup water
- 1 cinnamon stick
- 1 tsp freshly squeezed lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch square or round baking pan.
- In a large mixing bowl, beat the eggs with sugar until light and fluffy.
- Add the orange zest, melted butter, and milk. Mix until smooth.
- In another bowl, combine flour, baking powder, salt, and ground cinnamon.
- Gradually mix dry ingredients into the wet mixture, stirring until just combined. Fold in chopped walnuts.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Meanwhile, prepare the syrup: In a small saucepan, combine honey, water, cinnamon stick, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the cinnamon stick.
- Once the cake is done, cut it into diamond or square shapes while still warm, then slowly pour the warm syrup over the cake to soak in.
- Allow the cake to absorb the syrup for at least 30 minutes before serving.
Notes
- Ensure the cake is warm before pouring the syrup for better absorption.
- Use a gluten-free flour with xanthan gum for proper texture.
- The cake can be stored in an airtight container for up to 3 days at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 28 g
- Sodium: 95 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg