Ricotta and Honey Cake For a Sweet Year

Honestly, this year, I don’t feel any excitement for the holidays—probably like everyone else. The Tishrei holidays have always been my favorite, and the preparations for them usually fill me with joy. Every year, when the autumn breeze starts to roll in, signaling the arrival of the holidays, I would feel like Vianne Rocher from the movie Chocolat—a deep urge to bake, create, and make my loved ones happy with cakes and desserts.

I remember taking bus number 23 to the Hadar neighborhood, its last stop on HaNevi’im Street, just a few steps away from the stand with the vintage New Year’s cards near the fountain. Every year, the same vendor stood in the square with his old wooden stand, filled with hundreds of cards in an old-fashioned style.

I would stand there for long minutes, examining each card—some with glitter, others without, those with innocent children’s drawings, or birds carrying ribbons with blessings in their beaks. Once I had made my selection, the vendor would count the chosen cards, match them with the same number of envelopes, and place everything into a white paper bag with a scalloped edge.

I also remember baking honey cakes for my family and friends, carefully wrapping them, handing them out, and the smiles on the faces of those who received them. And then, there was Esti, the neighbor, who would knock on our door every year, quickly hand us her honey cake, and dash back to the elevator before it could leave without her.

There’s a magic in that season that I remember with a big smile, and I try to feel it here in Paris too. But this year, the magic just isn’t happening. Of course, the general mood is one of exhaustion—there’s little energy or desire to celebrate anything. And on a personal level, these are my first Tishrei holidays without my mom. It’s the first time a new year begins, and my childhood memories are painted in entirely different shades—of longing and absence.

Still, despite everything, I decided to step into our kitchen in Paris and bake something new for Rosh Hashanah. We have to try to find some light. This year, it’s a Ricotta and Honey Cake, a delicious Greek cake that’s perfect for Rosh Hashanah or even Shavuot. In addition to the original ricotta mixture, I added a crunchy biscuit and butter base, giving it a wonderful texture and flavor.

Ricotta and Honey Cake
Springform pan 20 cm in diameter

Ingredients
Crumb Crust:
200g speculaas or graham biscuit crumbs
3g ground cinnamon
10g muscovado sugar or light brown sugar
100g butter, melted

Ricotta and Honey Filling:
680g strained ricotta cheese, room temperature
140g high-quality liquid honey (I use lavender or acacia honey)
240g eggs
15g cornstarch 
10g vanilla extract
Zest of half a lemon, finely grated

Honey Topping:
50g high-quality liquid honey (I use lavender or acacia honey)
A sprinkle of ground cinnamon

Preparation
1. Crumb Crust: Preheat the oven to 180°C (350°F). Grease the springform pan with softened butter and line with parchment paper.
2. In a large bowl or food processor, combine the biscuit crumbs, cinnamon, sugar, and melted butter.
3. Press the mixture firmly into the bottom of the pan, using the bottom of a glass to even it out.
4. Bake for about 12 minutes, then remove from the oven and set aside to cool. Reduce the oven temperature to 160°C (325°F).
5. Ricotta and Honey Filling: In a large mixing bowl, whip the ricotta cheese until it’s smooth and fluffy. Gradually add the honey and eggs, one at a time, beating continuously.
6. Add the cornstarch, vanilla extract, and lemon zest, and continue beating until the mixture is fully combined.
7. Pour the ricotta-honey mixture over the cooled crust, smoothing the top with a spatula.
8. Bake the cake for 55-60 minutes, until the edges are set but the center is still slightly jiggly. Remove from the oven and let the cake cool completely. Once cool, carefully release the cake from the springform pan and transfer it to a deep serving plate (the honey topping may drip).
9. Honey Topping: Drizzle a generous amount of honey over the top of the cake, letting it coat the surface. Lightly sprinkle ground cinnamon on top. Serve immediately or drizzle the honey over individual slices when plating.

Wishing for a year much better than the last, and that everyone returns safely to their homes soon🎗️
Bon-Appétit
Sharon