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Baked ricotta with honey, orange and 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.

You'll need

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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Nov 2014

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