Baked ricotta with honey, orange and almonds

AT A GLANCE

  • Serves 6 people

This baked ricotta is a beautiful light pudding to complete any dinner, but it also makes a great brunch. For a gluten-free version, substitute almond meal for the flour.

  • 40 gm butter, softened
  • 55 gm (¼ cup) raw caster sugar
  • 2 tbsp honey
  • 1 tbsp plain flour
  • 380 gm firm ricotta
  • 2 eggs, lightly beaten
  • 85 gm toasted almonds, coarsely chopped
  •  
  • Orange syrup
  • Juice and finely grated rind of ½ orange
  • 80 gm honey
01   Preheat oven to 240C. Beat butter, sugar and honey in an electric mixer until smooth, then stir in flour, ricotta and eggs. Transfer to a buttered 23cm-diameter cake tin, smooth top and bake until golden and puffed (12-16 minutes).
02   Meanwhile, for orange syrup, combine ingredients in a saucepan over low heat, stirring to dissolve honey, then spoon over baked ricotta and serve warm scattered with almonds.

Topics:

ITALIAN, DESSERT, RICOTTA, ORANGES, ALMONDS, FAST, SPRING, HONEY

Recipe:

LISA FEATHERBY

Photography:

JOHN PAUL URIZAR

Styling:

VANESSA AUSTIN

FEATURED IN

Nov 2014

Nov 2014

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