BAKED RICOTTA WITH HONEY, ORANGE & ALMONDS

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

Serves
6

Recipe provided by: Australian Gourmet Traveller

Ingredients
  • 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

Instructions
  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.
Join Sticky News

You can unsubscribe at any time. See our privacy policy for more info on how we use your data.