Name: Baked ricotta with honey, orange and almonds
Yield: 6
Ingredients: 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

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.

Ingredients

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

Method

1.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).

2.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.

Recipe / styling by Lisa Featherby

Styling by Vanessa Austin

Ingredients

Method

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