Step 1

Grease a 24 cm diameter round baking tin with butter and sprinkle the semolina or flour to coat the baking tin and the sides.

Step 2

Mix the cheese with a hand mixer or blender, until it breaks into smaller pieces.

Step 3

Add the eggs gradually, mixing until it becomes smooth and creamy.

Step 4

Add the honey and mix.

Step 5

Add the zest, cinnamon, corn flour, salt and vanillin and mix until combined.  (If you don’t have hand blender, transfer the mixture into a food processor and process to break any lumps and make the mixture smooth and creamy).

Step 6

Empty the mixture in the prepared baking tin. Fill the pan to about 2 - 3 cm

Step 7

(1 inch) and use a rubber spatula to evenly spread the mixture.

Step 8

Preheat the oven to 180o C / 350o F (or 160o C / 320o F, if using a convection oven) and bake for about 45 minutes or until golden on top.

Step 9

Run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides and remove to a platter.

Step 10

Serve Melopita warm or at room temperature drizzled with honey and dusted with cinnamon.