150g fresh dates (about 10), pitted
80g butter, melted
200g fresh white breadcrumbs, lightly toasted
Zest of 2 lemons
500g fresh ricotta
50g caster sugar
5 free-range eggs
200g thick plain yoghurt
150g honey, plus 100g extra to drizzle (optional)
2 tsp vanilla extract
1 tsp ground cloves
Preheat oven to 150°C fanforced (170°C conventional). Line a 26cm springform tin with baking paper.
Chop dates. Place in a bowl and add just enough boiling water to cover. Set aside for 10 minutes to soften. Mix to a chunky paste.
Brush sides and base of lined tin generously with melted butter.
Combine breadcrumbs and zest of 1 lemon in a bowl. Use to coat base and sides of tin generously.
Put ricotta and sugar in a food processor. Process until smooth. Add eggs one at a time, pulsing to combine.
Add mascarpone, yoghurt, honey, vanilla, cloves and remaining lemon zest to the processor. Pulse until well combined.
Pour mascarpone mixture into the prepared tin. Dollop date mixture over evenly.
Bake for 1 hour and 10 minutes or until golden on top with a slight wobble in the centre. Allow to cool and shrink away from the sides (this makes it easier to remove).
Eat as is or gently warm the extra 100ml honey and drizzle over the top. Sprinkle the salt around outside edges of the cake. Cut and serve.