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Greek Ricotta Cake

Prep Time15 mins
Active Time15 mins
Cooking Time45 mins
Total Time1 hr 15 mins
Yield: 1 Cake
Author: Yu-Hua Golnick


  • 400 g ricotta cheese
  • 100 ml honey
  • 3 eggs
  • 1 tbsp corn starch
  • 1/2 cup blueberries
  • 1 tbsp vanilla extract
  • 1/2 lemon zest


  • Preheat oven to 350°F and line a round baking pan with parchment paper.
  • Whisk all of the ingredients in a large bowl, except for the blueberries until smooth and free of any lumps.
  • Stir in blueberries.
  • Pour into pan and cook for 45-50 mins until the top has browned and the centre of the melopita no longer wobbles.
  • Once cooked allow to cool in the pan for 5 mins. Remove and allow it to cool completely.
  • Once cooled drizzle with some honey and dust with cinnamon.