MELOPITA SIFNOS
olive oil
24 oz. ricotta, room temperature (drain of any extra moisture)
6 Tbsp. honey, plus extra for drizzling
4 large eggs, room temperature
1 ¼ Tbsp. cornstarch
1 Tbsp. vanilla extract
zest of 1/2 lemon or 1/2 orange
ground cinnamon
crushed walnuts (optional)
Preparation
Pre-heat oven to 325°F. Brush olive oil to grease a 7” round springform cake pan before lining bottom and sides with parchment paper. In a large bowl, use a whisk to beat ricotta until smooth. Add honey, followed by eggs, one by one, cornstarch, vanilla, and citrus zest. Scrape mixture into prepared pan, smoothing the top with the back of your spoon. Bake for 50-60 minutes, until middle is set and it has started to brown around the sides. Let cool before transferring to a plate, then drizzle with just enough honey to cover top, and sprinkle with a generous amount of cinnamon and crushed walnuts. Enjoy!
