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Ingredients

1/2 cup Capilano honey
3 1/2 tablespoons lemon juice
500 grams fresh ricotta cheese
250 grams Greek yoghurt
3 eggs
1/2 teaspoon ground cinnamon
light olive oil spray
fresh mango, cherries or stone fruit in season

Method

• 1Preheat oven to 190°C.
• 2Lightly grease an 8 x 24cm non stick loaf tin with olive oil spray.
• 3Lightly whisk eggs in a large mixing bowl with an electric mixer.
• 4Add honey, lemon juice, ricotta cheese, yoghurt and cinnamon. Beat until mixture is smooth and there are no lumps.
• 5Pour into loaf tin and bake for 50-55 minutes or until edges are golden and mixture looks lightly set on top.
• 6Cool on bench top then place in fridge for 4-6 hours.
• 7When serving cut into slices and serve with slices of the fruit in season.