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A golden slice of Greek honey cake topped with crushed walnuts and a drizzle of honey, served on a rustic ceramic plate with a sprig of thyme.

Greek Honey Cake Recipe – Moist Mediterranean Dessert with Honey

This Greek Honey Cake is a moist, aromatic dessert infused with warm spices and sweetened naturally with honey. Inspired by traditional Mediterranean flavors, it’s made with olive oil, yogurt, cinnamon, and citrus zest for a rich, tender crumb. Perfect for tea time, holidays, or a light after-dinner treat. Serve with a drizzle of honey and a sprinkle of nuts for an authentic finish!
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Prep Time 15 minutes
Total Time 2 hours 5 minutes
Course Dessert, Holiday Treat, Tea Cake
Cuisine Greek, Mediterranean
Servings 10 slices
Calories 300 kcal

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups & spoons
  • 9-inch round or square baking pan
  • Saucepan
  • Skewer or toothpick
  • Cooling rack

Ingredients
  

Cake:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • Zest of 1 orange
  • 3 large eggs
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 1 cup milk

Syrup:

  • ½ cup honey (thyme or wildflower preferred)
  • ½ cup sugar
  • ½ cup water
  • 2 tbsp lemon juice

Optional Add-ins:

  • ½ cup chopped walnuts or pistachios
  • ¼ cup semolina (for rustic texture)
  • 1 cup ricotta (for Melopita-style variation)

Instructions
 

  • Prepare Dry Ingredients In a bowl, whisk together flour, baking powder, salt, cinnamon, and orange zest.
  • Mix Wet Ingredients In another bowl, beat eggs and sugar until light. Add melted butter and milk, mixing until smooth.
  • Combine & Bake Fold dry ingredients into wet mixture. Pour into greased pan. Bake at 350°F (175°C) for 30–35 minutes until golden and a toothpick comes out clean.
  • Make Syrup Simmer honey, sugar, water, and lemon juice in a saucepan for 5–7 minutes. Let cool slightly.
  • Soak Cake Cool cake for 10 minutes. Poke holes with a skewer and slowly pour syrup over. Let soak for at least 2 hours.
  • Serve Garnish with nuts, citrus zest, or whipped cream. Serve chilled or at room temperature.

Notes

  • Use room temperature eggs and butter for better mixing.
  • Don’t overmix—gentle folding keeps the sponge light.
  • Let syrup cool slightly before pouring to avoid sogginess.
  • Poke deep holes for even syrup absorption.
  • A touch of lemon juice in the syrup brightens the flavor.
  • Best made a day ahead for optimal soaking.
  • Store in an airtight container for up to 5 days.
  • Serve with Greek coffee, black tea, or fresh berries.
 
Keyword easy sponge cake, Greek honey cake, holiday baking, Mediterranean dessert, Melopita, syrup-soaked cake