Greek Honey cake (Melopita Sifnou)

Ingredients

• olive oil
• 660 g ricotta (1 lb, 7 1/4 oz), at room temperature
• 100 ml runny honey (5 1/2 tbsp), plus extra for drizzling
• 4 large eggs, at room temperature
• 1 1/2 tbsp cornflour
• 1 tbsp vanilla extract or vanilla bean paste
• zest 1/2 lemon
• ground cinnamon

Instructions

1. 1

   Pre-heat the oven to 160C (320F). Grease a round loose bottomed 18cm (7 inch) cake tin with a little olive oil before lining both the bottom and the sides with baking parchment.

2. 2

   In a large bowl, use a wooden spoon or a whisk to beat the ricotta until smooth. Beat in the honey, followed by the eggs, one by one, the cornflour, the vanilla, and the lemon zest.

3. 3

   Scrape the mixture into the prepared tin, smoothing the top with the back of your spoon.

4. 4

   Bake for 50-60 minutes, until the middle is set not jiggly, and it has started to colour around the sides.

5. 5

   Leave to cool in the tin before transferring to a plate and drizzling with just enough honey to cover the top, and sprinkling with a generous amount of cinnamon. Enjoy!