Melopita — honey and ricotta cake
A soft, lightly browned crustless cake flavoured with honey and lemon.
Active time15 min
Cooking1 h
Total2 h 30 minResting : 1 h
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Ingredients
- 1 unwaxed lemon
- 4 eggs
- 660 g ricotta
- 0.5 g ground cinnamon — optional
- 1 tbsp vanilla extract
- 2 tbsp cornflour
- 100 ml runny honey
Preparation
Preheat the oven to 160 °C. Line the base and sides of an 18 cm round loose-bottomed cake tin with baking paper. Wash the lemon and finely grate its zest.
Use for the recipe: half an unwaxed lemon (prepare 1 unwaxed lemon).
half an unwaxed lemon- oven
- baking paper
- loose-bottomed cake tin
- fine grater
Whisk the ricotta in a bowl until smooth. Mix in the honey, then whisk in the eggs gradually. Add the cornflour, vanilla and prepared zest. Mix until evenly combined.
4 eggs660 g ricotta1 tbsp vanilla extract2 tbsp cornflour100 ml runny honey- mixing bowl
- whisk
Pour the mixture into the tin and smooth the top. Bake for 60 min, checking from 50 min: the centre should be set and the edges lightly browned. Leave in the tin for about 60 min, until completely cool. Unmould and add the optional cinnamon before serving.
0.5 g ground cinnamon — optional- oven
- loose-bottomed cake tin
- spatula
Allergens
- Eggs
- Milk