Go Back
Golden Greek Honey Cake drizzled with syrup sits invitingly as the featured image.

Easy Greek Honey Cake

This Greek Honey Cake, also known as Melachrino, is a moist and flavorful dessert infused with warm spices and soaked in a fragrant honey syrup. It's surprisingly easy to make and perfect for any occasion, bringing a taste of Greek sunshine to your table.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8
Course: Dessert
Cuisine: Greek
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ cup granulated sugar
  • ½ cup olive oil extra virgin or light tasting
  • ½ cup orange juice
  • ¼ cup brandy or cognac optional
  • 2 large eggs
  • ½ cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup honey Greek thyme honey is best
  • ½ cup water
  • 1 cinnamon stick
  • 1 strip of lemon peel about 2 inches long
  • Chopped walnuts or almonds optional
  • Cinnamon powder optional

Equipment

  • 9-inch round cake pan
  • Parchment paper (optional)
  • Medium bowl
  • Large bowl
  • Whisk
  • Measuring cups and spoons
  • Wooden skewer or toothpick
  • Wire rack
  • Saucepan
  • Fork or skewer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Line the bottom with parchment paper if desired.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and cloves.
  3. In a large bowl, whisk together the sugar, olive oil, orange juice, brandy (if using), eggs, Greek yogurt, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Pour the batter into the prepared cake pan and spread evenly.
  6. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and spring back lightly when touched.
  7. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  8. While the cake is baking, prepare the honey syrup. In a saucepan, combine the honey, water, cinnamon stick, and lemon peel.
  9. Bring the mixture to a simmer over medium heat, stirring occasionally until the honey is dissolved.
  10. Reduce the heat to low and simmer for 5-7 minutes, or until the syrup has slightly thickened.
  11. Remove the saucepan from the heat and discard the cinnamon stick and lemon peel. Let the syrup cool slightly before using.
  12. Once the cake has cooled completely, use a fork or skewer to poke holes all over the top.
  13. Slowly and evenly pour the honey syrup over the cake, allowing it to absorb completely.
  14. Let the cake rest for at least 1-2 hours, or even better, overnight, to allow the syrup to fully absorb.
  15. Before serving, garnish the cake with chopped walnuts or almonds and a dusting of cinnamon powder, if desired.
  16. Serve and enjoy.

Notes

For a richer flavor, use Greek thyme honey. A light-tasting extra virgin olive oil is recommended to avoid overpowering the other flavors. The brandy adds depth but can be substituted with orange liqueur or rum. Let the cake rest for optimal moistness. Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Variations: Add citrus zest, other spices like nutmeg or cardamom, nuts to the batter, or drizzle with melted chocolate. For a tangier version, use a lemon syrup instead of honey syrup.