THE OJCL TORCH: FALL EDITION 13
Instructions (cont.):
Pour batter into the prepared pan and bake for 50 minutes or until nearly set.
Place the pan on a cooling rack, use a skewer to poke holes in the top, and pour honey over the top.
Remove from the pan when fully cooled and serve with toasted walnuts on top.
Review:
Okay. Okay. So, it has a texture. Imagine a quiche, but something went terribly wrong. It’s also hideous. It broke when I took it out of the pan, so it looked even more unappetizing than it sounded. I had higher hopes than I should have for this recipe. The ricotta and flour felt grainy, and it had an awful eggy taste. The hero of the dish is the honey. You can never go wrong with honey. I actually halved this recipe and baked it in a smaller springform pan. I used the leftover batter to make mini-mini cheesecakes in a cupcake tin. It was not difficult to make, and stabbing the cake was pretty fun. However, I do not recommend you try this recipe. The taste and look are very off-putting.