Baked honey and almond ricotta
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Butter |
| ⅔ | cup | Fresh breadcrumbs |
| 500 | grams | Fresh ricotta |
| 1 | cup | Honey |
| Cooking & Gourmet Echos 6/94 | ||
| 1 | teaspoon | Vanilla essence |
| 3 | Eggs, well beaten | |
| 90 | grams | Unblanced almonds and chopped |
Directions
Preheat the oven to 180 C. Lightly butter a 23 x 10cm loaf tin and coat thickly with breadcrumbs.
Place the ricotta in a mixing bowl. Use a fork to mix in ⅔ cup of the honey and vanilla essence; add the eggs gradually, then the almonds, mixing in lightly.
Fill the prepared tin with the mixture and bake until just set in the middle, about 30-40 mins.
Allow to stand for 10-15 mins. Turn out onto a serving dish. Brush with a little honey.Strew over flaked almonds.
Heat the remaining honey and mix with the orange juice; drizzle this over the ricotta when serving.Serve warm or cold; it is delicious both ways.
FROM: New Idea Magazine.
Submitted By JOELL ABBOTT On 05-04-95