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

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