This is a simple, light cake with a texture somewhere between a cheesecake and a baked custard, making it a good choice for nights that are still warm and summery.
The filling is traditionally made with a fresh Greek cheese called mizithra, though if you can't find that, ricotta can be substituted. The flavor comes almost entirely from honey, so choose one with a strong flavor that you like.
Adapted from Tessa Kiros.
- Yield:serves 8
- Active time: 20 minutes
- Total time:50 minutes
- 4 1/2 tablespoons sugar, divided
- 2 extra large eggs
- 2 tablespoons flour
- 4 1/2 tablespoons honey, preferably wild flower
- 1 tablespoon lemon juice
- 1 tablespoon brandy
- 18 ounces soft mizithra cheese (ricotta can be subtituted)
- 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.
Sprinkle warm cake with extra 1 tablespoon sugar and cinnamon.