Easter Ricotta Cake


Ingredients

10 Stella D'Oro Anginetti cookies (available in most supermarkets)
2/3 cup graham cracker crumbs
1/4 teaspoon ground cinnamon
4 Tablespoons butter, melted
2 1/2 cups ricotta cheese
1/2 cup heavy cream
1/4 cup slivered almond
1/2 cup GOLDEN BLOSSOM HONEY
1 egg plus 2 yolks
1 1/2 teaspoons vanilla extract
1/2 teaspoon cinnamon

Garnish:
1 pint blueberries, coated with
1 Tablespoon GOLDEN BLOSSOM HONEY

Sauce:
2 pints fresh strawberries or 1 package frozen unsweetened strawberries, thawed
1 Tablespoon GOLDEN BLOSSOM HONEY

Directions

Preheat oven to 350°. Place rack in center of oven. Butter a 9-inch springform pan. To prepare crust, finely grind the cookies in a food processor. Pour the crumbs into a large mixing bowl. Add graham crackers crumbs, cinnamon, melted butter and stir until crumbs are moist. Press the crumbs against the bottom of the pan and about 2/3 the way up the sides. Freeze. To prepare cake, put ricotta cheese, heavy cream, almonds, honey, egg, plus 2 egg yolks, vanilla, almond extract and cinnamon in a food processor. Pulse to chop up almonds and then process until batter is smooth, scraping bowl often. Remove crust from freezer, pour batter into pan and place on a baking sheet. Bake about 70-80 minutes. Cake should be puffed and golden. If cake is browning too quickly, placea foil tent, shiny-side out, over pan. Continue baking until cake test done when touched lightly. Place cake on wire rack. Prepare a glaze by warming 2 Tablespoons of honey in a small pan. Brush the warm honey over top of cake in pan. Let cool 20 minutes. Remove sides of springform pan, running a knife around sides, if necessary. Cool to room temperature and then refrigerate, at least 6 hours. Serves 10-12.


golden blossom honey product