Our recipe this week comes from the island of Sifnos. Melopita is a cake made with honey and anthotyro cheese, a soft white cheese resembling ricotta. On the island of Sifnos, as we learn in this video, it is is traditionally made during Easter, when households had anthotyro cheese around. Today of course we do have access to such cheeses all-year round, but it’s always interesting to see how seasonality is present in things one would least expect, like a dessert cake.
As you may know if you’re following this blog, when it comes to traditional Greek recipes, there are as many recipes as there are cooks. The one we have for you here is slightly adapted from Mrs Maria’s in the video, adding just a bit more anthotyro cheese and a few pinches of salt to bring out the honey’s sweetness. It somewhat reminds us of a honey cheesecake, but the texture is lighter and the flavour of honey is much more intense. We used wild thyme honey, a monofloral nectar honey from predominantly wild thyme flowers, as it’s both the honey used in Sifnos, but also one of our favourite ones!
650gr anthotyro cheese (you can replace it with any other soft white cheese like ricotta, or email us and we can order some for you)
250gr wild thyme honey
a few pinches of salt
2 tbsp olive oil
Preheat your oven at 180C
In a large bowl, roughly mix the cheese, honey, eggs, sugar and salt with a fork. Using a food processor, blend the mixture in batches until smooth. If you have a large food processor, you can skip the bowl and simply add all the ingredients in the food processor. You should be left with a silky batter, slightly looser than cake batter.
Grease a large baking tray (we used a 30cm one) with the olive oil and add the semolina, so that the bottom and sides are covered. Pour in your batter. Your cake should be quite thin, around 2.5cm tall.
Bake for around 40 minutes, or until your cake is no longer wobbly. Serve cold.