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.


Cook time
12-16 mins

Prep time
5 mins


Recipe provided by: Australian Gourmet Traveller

  • 40g unsalted butter, softened
  • 55g caster sugar
  • 2 tbsp Haughton Honey
  • 1 tbsp plain flour
  • 380g firm ricotta
  • 2 eggs, lightly beaten
  • 85g toasted almonds, coarsley chopped
  • FOR THE ORANGE SYRUP: Juice and grated rind of 1/2 an orange
  • 80g Haughton Honey
Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

Some ingredients are measured in cups and some equivalents are;

150g, 6oz (1/2 cup) = 120ml, 4fl oz

  1. Preheat your oven to 240C. Beat the butter, sugar and honey in an electric mixer until smooth, then stir in the flour, ricotta and eggs. Transfer to a buttered 23cm-diameter cake tin, smooth the top and then bake until golden and puffed (12-16 minutes).
  2. Meanwhile, for the orange syrup, combine the ingredients in a saucepan over a low heat, stirring to dissolve the honey, then spoon over the baked ricotta before scattering with the chopped, toasted almonds.
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