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

Honey Tips

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.

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.