- 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
- 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.