- 40 gm butter, softened
- 55 gm (¼ cup) caster sugar
- 2 tbsp honey
- 380 gm drained firm ricotta, at room temperature
- 2 eggs, at room temperature, beaten
- 1 tbsp plain flour
- Pure icing sugar, for dusting
Quick mandarin compote
- 40 gm honey
- 60 ml (¼ cup) elderflower cordial (or water)
- 2 chamomile tea bags
- 2 large mandarins, peeled, halved crossways, seeds removed
- 1 tsp lemon juice, or to taste
- 1Preheat oven to 250°C and grease a 20cm-diameter springform tin and double line with baking paper.
- 2Beat butter, sugar and honey in an electric mixer fitted with the paddle attachment until smooth. Add ricotta, eggs and flour, and mix on very low speed to combine. Transfer to prepared tin, smooth top and bake until golden (16-20 minutes).
- 3Meanwhile, for compote, bring honey, cordial and 125ml water to the boil in a small saucepan, stirring to combine. Remove from heat, add tea bags and steep for 2 minutes, then remove, squeezing out liquid. Break mandarins into pan, bring to the boil, and cook, mashing with a potato masher and stirring frequently towards the end of cooking to prevent catching, until soft and broken down into a compote consistency (15-20 minutes). Remove from heat and season with lemon juice to taste.
- 4Slice pudding, dust with icing sugar and serve with compote.