This recipe is from Haaretz's archives.
100 gr. (6 oz.) very fine sugar
1 1/4 cups sweet white wine
5 tbsp. honey
1 tsp. grated lemon rind
pinch of ground cinnamon
4 whole eggs
2 egg yolks
In a heavy skillet, slowly heat the sugar in 2 tsp. of water, stirring regularly, until the sugar has melted and turned into a caramel syrup. Immediately pour the syrup into a cake tin, tilting so that the entire bottom of the tin is coated. Let cool.
In a saucepan heat the wine and honey, stirring until the honey dissolves. Add the cinnamon and lemon rind, stirring well. Remove from the flame and let cool 5-6 minutes.
Beat together the egg yolks and whole eggs in a mixing bowl. Add these to the honey-wine mixture, beating until well blended, and pour into the cake tin. Place the tin in a large pot of water (be sure that the water is not higher than 1 cm., or 1/2", from the lip of the tin) and bake in a medium oven until the mixture is set (about 45 minutes). Let cool for 15-20 minutes and then refrigerate.
Just before serving, run a thin knife blade around the edges to loosen the sides and invert onto a chilled serving dish.