Remember way back when I told you about Feaster? And I happen to mention a honey cake for dessert? Well I’m finally going to tell you about it. I wanted to make sure I had a gluten free dessert option and something that was quick and able to fit in and around baking a ham. The recipe is from Serious Eats, although I’m sure I came across it somewhere else. Honey cake is a Greek dessert also known as Melopita. It’s a simple cheesecake with a bit of honey and cinnamon and I tossed some raspberries on top, just cause. It was really good and surprisingly light for cheesecake. Give it a try, I think you might like it.
- 4 1/2 tablespoons sugar, divided
- 2 extra large eggs
- 2 tablespoons flour
- 4 1/2 tablespoons honey
- 1 tablespoon lemon juice
- 1 tablespoon brandy
- 18 ounces soft ricotta cheese
- 2 teaspoons cinnamon
- Preheat oven to 350°F. Butter a 10 inch ceramic pie dish.
- In a large bowl, beat together 3 1/2 tablespoons sugar and eggs until creamy, about 3 minutes. Beat in flour. Add honey and beat until well combined. Add lemon juice and brandy and mix to combine.
- Add cheese to bowl and beat until mixture has blended, about 2 minutes.
- Pour batter into prepared baking dish and bake until golden and just firm in the middle, 30 minutes.
rinkle warm cake with extra 1 tablespoon sugar and cinnamon.