Baked Honey And Almond Ricotta Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Butter,
2/3 cup: Fresh breadcrumbs,
500 gram: Fresh ricotta,
1 cup: Honey,
1 tsp: Vanilla essence,
3: Eggs, well beaten
90 gram: 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 2/3 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.
Cooking & Gourmet Echos 6/94
Source from luhu.jp
coat thickly with breadcrumbs.
Place the ricotta in a mixing bowl. Use a fork to mix in 2/3 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.
Cooking & Gourmet Echos 6/94
Source from luhu.jp