Melopita: it’s a Greek Honey ricotta cake.
I had leftover ricotta languishing in the fridge. So I rummaged through some old recipes and pulled this one out from last year’s Good Living. It’s like a cheese cake without the pastry.
This little cake takes about 2 secs to whip up and voila ! You have a dessert.
So lemony and tangy, it’s lovely served with roasted figs or poached pears. You can also serve it sprinkled with sesame seeds. The recipes says to use Brandy but I used Gin because that was what I had in the cupboard. Hic. And as we know Gin and lemon love each other. I couldn’t find the recipe online but you here is another version here.
You need for about 8 fashionista, 20 models or for 4 blokes.
2 tabs flour
1 tabs lemon juice
1 tabs brandy or Gin
500 g ricotta ( I had 400 g ricotta and 100 gram of yogurt)
1 tabs sugar ( extra)
1 heaped teasp of ground cinnamon for accessorising later
- Slip into your favourite Burberry puffa jacket.
- Climb into your new Givenchy boots.
- Pull off your Chanel gloves.
- Pour a big fat glass of wine.
- Preheat the oven to 180.
- Then moisterise a 25 cm baking dish with Butter and flour. Tip: It’s like putting on creamy foundation and then quickly brushing over with powder to keep it in place.
- Find a bowl and toss in the eggs and sugar.
- Beat using electric beaters until voluminous and creamy and thick as Christina Hendricks.
- Then beat in the flour.
- Pour in the honey, the lemon juice and then brandy or Gin.
- Make sure you pour a gin and tonic with a slice of lemon for yourself.
- Now put the gin away.
- I repeat put the Gin back in the cupboard. Now.
- Tip in the ricotta (into the mix not the Gin and tonic) and whisk well until thick and creamy as Scarlet Johannsen.
- Scrape the mix into the baking dish and rock it to distribute evenly. If only that maneuver worked on your double chin.
- Bake until golden for about 30 mins.
- You want it slightly crunchy and well done on the sides and bottom because there is no pastry. Just like you.
- When it’s cooling scatter with extra sugar and sprinkle with cinnamon.
- Serve at room temperature with a drizzle of honey and figs.
- P.s It’s lovely cold to eat later.