Greek honey cake

Greek Honey Cake

Ingredients

  • 2 large eggs

  • 500 grams Ricotta Cheese (room temp)

  • 100 grams liquid honey

  • 40 grams sugar

  • 1 tablespoon cornflour

  • 1 tablespoon brandy

  • 1 tablespoon lemon zest

     

    To Garnish

  • 1 tablespoon sugar

  • 1 teaspoon cinnamon

    (sprinkled over)

    Or make honey drenched figs like Cressida!

Instructions

  1. Preheat oven to 180 degrees Celsius. 

  2. In a large mixing bowl, beat two large eggs and sugar with a hand mixer until creamy. 

  3. Mix in cornflour. 

  4. Next, add the honey, brandy, and lemon zest and beat until well mixed.  Finally add the Ricotta, which should be room temperature and beat until the texture is fully blended. 

  5. In an 18 centimetre round springform cake tin, lightly spray canola oil spray to line the tin so the cake doesn’t stick.  (You can use butter and flour or baking paper as well). 

  6. Pour in the mixture until even and bake for 30 minutes (it should still have a little jiggle – it will finish through when resting in the tin, but don’t cook it longer or will be too dense). 

  7. Cool, then remove from cake tin and dust with sugar and cinnamon, serving room temperature.