Ancient Greek Ricotta and Honey Cake

We made this cake for a friend who studies Classics at uni. The trickiest part is rolling out the thin dough. But it wasn't helped by a small student kitchen with only a tiny amount of counter space!
I think good ingredients really help with this cake (especially the honey) because there are relatively few of them.
(Credit to Ella for having the imagination to find this recipe!)

The top is supposed to look more neat but I quite like this rustic aesthetic :P

Makes: one cake

Ingredients:
400g flour
250g ricotta
200g honey
a few bay leaves
oil

Before you start: pre-heat oven to 165 degrees C

1) Mix the flour and some water in a bowl. Keep adding water until you form a solid dough.

2) Divide the dough into 6. Keep 2 clumps together.

3) Get a shallow baking tin/tray. Roll out the largest clump as thin as possible so it's the length of the baking tin but twice the width (basically, you need to be able to fold this sheet of dough like a parcel)

4) Then roll out the other clumps of dough thinly, the dimensions of the baking tin



5) Leave these sheets to dry.

6) Meanwhile, mix the ricotta and honey in a bowl until smooth



7) Put the thin dough, brushed with oil, in the oven briefly so it dries out further

8) Line the tin with baking paper. Place a few oiled bay leaves in the bottom of the tin.



9) Put the largest piece of dough in the bottom of the tray, with the extra hanging over the sides. Then put a sheet of dough in the bottom of the tray.

10) Add a layer of ricotta and honey, follow with a sheet of dough and repeat until you've used both up. Finish with ricotta and honey.



11) Fold the dough over the top of the cake

12) Bake for 25-30 minutes in the middle of the oven