Ingredients

• 250g/9oz water biscuits
• crushed
• 75g/2½oz demerara sugar
• 125g/4½oz butter
• melted
• 1kg/2¼lb ricotta
• 6 free-range eggs
• 100g/3½oz sugar
• 100ml/3½fl oz honey
• 200g/7oz pistachios
• shells removed
• lightly crushed
• 200g/7oz golden raisins
• 100ml/3½fl oz honey
• 100g/3½oz pistachios
• Greek-style yoghurt
• to serve

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the base
• mix the water biscuits
• sugar and melted butter together in a bowl
• then press the mixture into the base of a 25cm/10in springform cake tin.
• For the topping
• beat the ricotta
• eggs
• sugar and honey together in a bowl.
• Fold in the crushed pistachios and golden raisins
• then spoon the topping mixture onto the base.
• Transfer to the oven and bake for an hour
• or until set and lightly golden-brown. Remove from the oven and allow to cool completely.
• For the sauce
• place the honey and pistachios into a pan and heat gently to warm through.
• To serve
• slice the cake into wedges
• pour over the sauce and serve with thick Greek-style yoghurt.