Honeyed Ricotta Cake with Citrus Compote

Dessert | 8 servings

This Italian-inspired cake is moist, tender, and deeply flavored by honey and ricotta—mirroring the sweetness and creaminess that balances the Bee's Knees' botanical complexity. A bright citrus compote on top adds the tart, zesty notes your palate expects after sipping this elegant gin cocktail. Together, they create a dessert that feels both comforting and refined.

Ingredients

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 cup whole milk ricotta cheese
• ½ cup honey
• 3 tablespoons olive oil
• 3 large eggs, separated
• 2 tablespoons fresh lemon zest
• 1 tablespoon fresh lemon juice
• ½ teaspoon vanilla extract
• For compote: 1 lemon, thinly sliced
• 1 grapefruit, segmented
• ¼ cup honey
• ¼ cup water
• 3 fresh thyme sprigs

Instructions

1. For compote: combine lemon slices, grapefruit segments, honey, water, and thyme in a saucepan. Simmer gently for 8-10 minutes until thickened slightly. Cool and remove thyme sprigs.
2. Preheat oven to 350°F. Grease and flour a 9-inch springform pan.
3. Whisk together flour, baking powder, and salt in a bowl.
4. In another bowl, combine ricotta, honey, olive oil, egg yolks, lemon zest, lemon juice, and vanilla until smooth.
5. Fold dry ingredients into ricotta mixture until just combined.
6. In a separate bowl, beat egg whites to stiff peaks. Gently fold into batter in two additions.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 35-40 minutes until a toothpick inserted in the center comes out clean and the top is golden.
9. Cool for 10 minutes in the pan, then remove sides. Cool completely.
10. Serve slices topped with citrus compote and its liquid.