Shanah tovah! Cannaceutics would like to celebrate bringing in our organic Cannahoney with a (non-traditional) honey cake recipe! Traditional honey cakes tend to be less sweet and a little drier than, say, a light, fluffy-textured birthday cake. I love a piece of a less-sweet-than-usual cake with a cup of coffee, but that’s for, like, an ordinary Wednesday afternoon, not a celebration. I went a little different way and chose a Greek honey cheesecake. The fat from the ricotta cheese will enhance the effects of your medicine!
I had always been afraid of cheesecake recipes, having heard how hard it was to get them to come out right. Honestly, this recipe seemed like a breeze – and I haven’t baked anything in many, many years! The only real issue I found is during baking, when a cheesecake can crack on top. It’s only an aesthetic thing, and you’ll be topping yours with sugar and spices, so put away any worry about a crack, and if you get one, hide it with something tasty!
I went with 8 servings out of a 9″ pie pan, getting about 17mgs of THC per piece. The entire cake will have 136mgs of THC, so just divide 136 by the number of pieces you decide to cut to get the milligrams per piece.
Cannaceutics’ Cannahoney is made with whole cannabis plant extract, so edibles made with our honey may have a stronger body effect than purchased edibles.
Honey Cake, Greek Version
4 1/2 tablespoons sugar, divided
2 extra large eggs
2 tablespoons flour
4 1/2 tablespoons Cannaceutics cannahoney (this adds 136mgs THC; for 8 pieces, each piece will have about 17mgs.)
1 tablespoon lemon juice
1 tablespoon brandy (optional)
18 ounces ricotta cheese
2 teaspoons cinnamon
Preheat oven to 350°F.
Butter a ceramic or glass 10-inch pie dish (using cannabutter here will add a negligible amount of medicine. Better to save your cannabutter for a more effective use.) In a large bowl, beat together eggs and 3 1/2 tablespoons sugar until creamy, about 3 minutes. Beat in the flour until any lumps are dissolved. Add honey and beat until well combined. Add lemon juice and optional brandy and mix to combine. Add ricotta cheese to bowl and beat until mixture has blended, about 2 minutes – the smoother the better for cheesecake. Pour batter into prepared baking dish and bake until golden and just firm in the middle, about 30 minutes (if the center still wobbles, cook and check at 5 minute intervals until the cake is just barely firm.) Sprinkle the remaining 1T of sugar and 2 teaspoons of cinnamon over the cake while it’s still warm.
Cool the cake completely before cutting and serving, and store the remainder in the fridge. You can also freeze individual portions – I wouldn’t recommend freezing a large portion, simply because trying to cut a frozen cheesecake isn’t the easiest thing to do. It could cause an injury, or worse, your cheesecake could end up on the floor. When you want to thaw a piece, do it in the fridge, not on the counter!
Recipe suggestion: Instead of 2 teaspoons of cinnamon in the sugar topping, use 1 teaspoon cinnamon, 1/2t. nutmeg and 1/2t. of either ground cloves or cardamom. You could also skip the sugar and spice, toss a few raspberries on top, and drizzle with a little more cannahoney. Enjoy!
Photo Credit: Greek Honey Cake – Carrie Vasios via seriouseats.com
Recipe adapted from seriouseats.com