Preheat your oven to 180 deg C and grease a 20cm (8 inch) springform baking pan.
Whisk all the ingredients in a large bowl, until smooth and free of any lumps.
Pour into baking pan and cook for 45-50 mins until the top has browned and the centre of the melopita no longer wobbles.
Once cooked allow to cool in the pan for 5 mins. Remove and allow it to cool completely.
Once cooled drizzle with an extra ¼ cup honey and dust with cinnamon.
