Ingredients
Scale
- 500 g fresh ricotta cheese or anthotyro cheese
- 120 g pure honey (plus extra for drizzling)
- 2 large eggs
- 60 g sugar
- 2 tbsp all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon (plus extra for topping)
- Zest of 1 lemon (optional)
Instructions
- Lightly grease a round baking dish or line it with parchment paper.
- Preheat the oven to 180°C (350°F).
- In a large mixing bowl, whisk the eggs and sugar until pale and slightly frothy.
- Add the ricotta cheese to the egg mixture. Stir well until smooth and creamy, with no lumps.
- Pour in the honey gradually while continuing to mix, ensuring the batter becomes glossy and well combined.
- Sift the flour and baking powder together, then fold them gently into the mixture.
- Add lemon zest and cinnamon. Stir until the batter is silky and even in texture.
- Transfer the batter into the prepared baking dish. Smooth the surface with a spatula.
- Bake in the preheated oven for 40–45 minutes, or until the top turns golden and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the pie to cool for at least 15 minutes before serving.
- Dust with cinnamon or drizzle with extra honey before serving. Optionally, garnish with fresh fruit such as figs or berries.
Notes
Use high-quality honey for the best flavor.
This pie can be served warm or chilled.
For a lighter version, reduce the sugar slightly and rely more on honey.
- Prep Time: 15
- Cook Time: 45