Baked Ricotta With Honey, Orange & Almonds

Baked Ricotta With Honey, Orange & Almonds


Prep time:
5 mins
Cook time:
12-16 mins
Suitable for:
Provided by:
Australian Gourmet Traveller

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.


  • 40g unsalted butter, softened
  • 55g caster sugar
  • 2 tbsp Haughton Honey
  • 1 tbsp plain flour
  • 380g firm ricotta
  • 2 eggs, lightly beaten
  • 85g toasted almonds, coarsley chopped
  • FOR THE ORANGE SYRUP: Juice and grated rind of 1/2 an orange
  • 80g Haughton Honey


  1. Preheat your oven to 240C. Beat the butter, sugar and honey in an electric mixer until smooth, then stir in the flour, ricotta and eggs. Transfer to a buttered 23cm-diameter cake tin, smooth the top and then bake until golden and puffed (12-16 minutes).
  2. Meanwhile, for the orange syrup, combine the ingredients in a saucepan over a low heat, stirring to dissolve the honey, then spoon over the baked ricotta before scattering with the chopped, toasted almonds.

Notes for the cook: if you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15% ~ 1 teaspoon = 5ml and 1 tablespoon = 15ml ~ some ingredients are measured in cups and some equivalents are; 150g, 6oz (1/2 cup) = 120ml, 4fl oz