4 ½ Tbsp sugar, divided

2 extra large eggs

2 Tbsp flour

4 ½ Tbsp honey, preferably wild flower

1 Tbsp lemon juice

1 Tbsp brandy

18 oz soft mizithra cheese (ricotta can be substituted)

2 tsp cinnamon

Preheat oven to 350F. Butter a 10 inch ceramic pie dish.

In a large bowl, beat together 3 ½ Tbsp sugar and eggs until creamy, about 3 minutes.

Beat in flour. Add honey and beat until well combined. Add lemon juice and brandy and mix to combine. Add cheese to bowl and beat until mixture has blended, about 2 minutes.

Pour batter into prepared baking dish and bake until golden and just firm in the middle, 30 minutes.

Sprinkle warm cake with extra 1 Tbsp sugar and cinnamon.