Ricotta Honey Cake
A deliciously creamy cake made with ricotta cheese and honey, drizzled with cinnamon for added flavor.
Equipment
- Springform baking pan 20 cm (8 inch) pan recommended.
Ingredients
Main Ingredients
- 2.2 cups fresh ricotta cheese
- 0.33 cup honey
- 3 large eggs
- 1 tablespoon corn starch
- 1 tablespoon vanilla extract
- 0.25 cup honey for drizzling
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 180°C (350°F) and grease a 20 cm (8 inch) springform baking pan.
- In a large bowl, whisk together the ricotta cheese, honey, eggs, corn starch, and vanilla extract until the mixture is smooth and free of lumps.
- Pour the batter into the prepared baking pan and bake for 45-50 minutes, or until the top is browned and the center of the cake is set.
- Allow the cake to cool in the pan for 5 minutes, then remove it and let it cool completely.
- Once the cake has cooled, drizzle it with 60 ml (about 1/4 cup) of honey and dust it with ground cinnamon.
Notes
For an extra touch, consider adding a sprinkle of chopped nuts or fresh berries on top before serving.