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Greek Honey Cake (Melopita)

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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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 350°F (175°C). Grease a 9×9-inch square or round baking pan.
  2. In a large mixing bowl, beat the eggs with sugar until light and fluffy.
  3. Add the orange zest, melted butter, and milk. Mix until smooth.
  4. In another bowl, combine flour, baking powder, salt, and ground cinnamon.
  5. Gradually mix dry ingredients into the wet mixture, stirring until just combined. Fold in chopped walnuts.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://yumfoodusa.com/greek-honey-cake-melopita/