AT A GLANCE
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.
|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.|