• 90g plain flour
• 250g ricotta cheese
• 1 egg
• 2 bay leaves
• 2 tbsp clear honey

Grease a baking tray and place two large bay leaves in the centre. Beat the cheese until smooth, add the egg and beat again to incorporate it. Sieve the flour, and add two tablespoons to the cheese mixture one at a time, stirring gently and slowly between each addition until they are incorporated. Gather the remaining flour and sprinkle over the mixture and on to the hands before gathering up the soft dough and very gently forming it into a round ball. Do not knead or in any way attempt to blend all the flour fully into the mixture. Place the ball directly onto the bay leaves. You can cover the cake in an earthenware vessel for authenticity or bake it as it is in a hot oven (200°C/gas mark 7) until golden brown and firm to the touch for 20–25 minutes. Remove from the oven and immediately score the cake across the centre and pour the warmed clear honey into the gap. Serve at once before it begins to cool.