Baked ricotta with honey, almonds and orange syrup

This sweet baked ricotta works just as well at brunch as it does as an after-dinner treat. With oranges at their sweetest and juiciest in Winter, there's no better time to try this one out. Dig in!

  • 15 mins preparation
  • 20 mins cooking
  • Serves 6
  • Print


Baked ricotta with honey and almonds
  • 40 gram butter, at room temperature
  • 1/4 cup raw caster sugar
  • 2 tablespoon honey
  • 1 tablespoon plain flour
  • 380 gram fresh ricotta
  • 2 eggs, lightly whisked
  • 1/2 cup almonds, toasted
Orange Syrup
  • finely grated zest and juice of ½ an orange
  • 1/3 cup honey


Baked ricotta with honey, almonds and orange syrup
  • 1
    Preheat oven to 240ºC/220ºCfan-forced. Grease and line a 23cm-round (base measurement) cake pan with baking paper. Using an electric mixer, beat butter, sugar and honey in a bowl until pale and smooth. Stir in flour,ricotta and egg.
  • 2
    Spoon mixture into prepared pan; level surface. Bake for 12 minutes or until golden and puffed.
  • 3
    Meanwhile, to make orange syrup; place the zest, juice and honey in a saucepan; cook and stir over low heat for 3 minutes or until heated and combined.
  • 4
    Drizzle orange syrup over baked ricotta. Serve scattered with almonds.

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