Honey Ricotta Cake

Melopita (honey and ricotta) cake is a traditional dessert from the island of Sifnos in Greece that is particularly popular at Easter. It is served with a drizzle of fresh honey and sometimes the mixture is put into a pastry crust and served as a tart.

Important to use fresh ricotta that doesn’t contain too much water. In inner west Sydney, fresh ricotta can be brought everyday (apart from Saturday) from Paesanella in Marrickville.

Ingredients

• Ricotta (strained) – 750 – 800 grams
• Honey – 2/3 cup (230 grams)
• 3 eggs (lightly beaten)
• Corn flour – 2 tbsp
• Vanilla extract – 2 tsp
• Cinnamon to dust cake after baking
• Extra honey to drizzle on baked cake

Method

1. Drain the fresh ricotta using a sieve over a bowl in the fridge for at least several hours – preferably overnight.
2. Pre-heat oven to 180 C.
3. Grease 20 cm round pan with removable bottom (e.g. springform pan)
4. Place eggs in small bowl and lightly beat.
5. Put the ricotta, honey and vanilla into a large bowl. Sift the flour into the bowl and mix well.
6. Put the eggs into the ricotta mixture in the large bowl and whisk well until smooth and free of lumps.
7. Pour the ricotta mixture into the buttered baking pan.
8. Bake for about 40 -45 minutes until the top is golden brown and the edges of the cake come slightly away from the sides of the cake pan.
9. When cool remove from pan and lightly dust with grounded cinnamon.
10. Drizzle with honey before serving.

A video of making the cake is on YouTube at https://www.youtube.com/watch?v=iPdFOCIoqbA