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 gmbutter, softened55 gm(¼ cup) raw caster sugar2 tbsphoney1 tbspplain flour380 gmfirm ricotta2eggs, lightly beaten85 gmtoasted almonds, coarsely choppedOrange syrupJuiceand finely grated rind of ½ orange80 gmhoney
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).
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.