by Karen Swan.
“Honey Pie”, the name brings up memories of Enid Blyton stories and sunny childhood days. For me, anything made with honey takes me right back to childhood.
This is a very, very simple recipe. The hardest part is standing with your hand mixer (if you don’t have a bench top machine) for the time it takes to make the batter lovely and smooth!
Known in Greek as “Melopita”, I guess you could call this a honey cheese cake and it’s absolutely delicious!
2 eggs at room temperature
2 T Well & Good Gluten Free Plain Flour
100-125g lovely honey. I adore a strong honey flavour so tend to put more than the recommended 100g in!
1 T freshly squeezed lemon juice
500g ricotta cheese
Sugar and cinnamon for sprinkling.
Pre-heat the oven to 180 degrees and butter and flour a pie dish. I used a glass 25cm dish.
Beat the eggs and sugar until they are lovely and creamy.
Add the flour and continue to mix.
Add the honey, lemon juice and cheese.
Continue to beat until the mix is ribbony and thick.
Pour into the prepared baking dish and bake for about 30-45 minutes, depending on your oven. It should be just a touch golden on top.
Sprinkle with extra cinnamon and sugar.
Serve warm, room temperature or cold.
This is best eaten within 2 days of cooking.
Recipe ever so slightly adapted from our all time favourite cookbook author, Tessa Kiros.