Perpetual Consumption | Melopita (honey cake)

Melopita (honey cake)

Sometimes I can’t get ricotta at the deli and end up having to buy a whole kilo from the cheese fridge at the supermarket.  If you find yourself with way too much ricotta, this is a great way to use it up.  It’s a really quick, easy and delicious little Greek cheese cake that’s kind of like a flan.  The cinnamon and honey add a great twist.  Great for a weeknight when you feel like dessert but can’t be bothered with much, although it’s not easy waiting for it to cool to room temperature.  Also a good one to make a day ahead, leave in the fridge and serve cold.  Yum drizzled with cream or ice cream, but actually really delicious on its own.



2 large eggs

40g sugar

2 tbsp plain flour

100g honey

1 tbsp lemon juice

1 tbsp brandy

500g ricotta

1 tbsp sugar (extra)

1 heaped tsp ground cinnamon



Preheat oven to 180C.  Butter and flour a 20cm round ceramic dish.

Put eggs and sugar in a bowl and beat using an electric mixer until voluminous and thick.  Beat in flour, add honey, lemon juice, brand and cheese.  Whisk until thick, creamy and ribbony.

Scrape into the baking dish and rock to distribute evenly.  Bake until a bit golden, about 30 minutes.

Scatter extra sugar and cinnamon over the top.  Serve at room temperature or refrigerate and eat cold.


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