Baked Honey Ricotta with Hazelnut and Orange Syrup

This baked ricotta is a beautiful and light dessert perfect to complete any dinner, but it also makes a great brunch.

Total Time

25min

5.0

1 Rating

Author: Nicko's Kitchen

Servings:

Ingredients

•

1.5 oz

Butter , room temperature

•

4 Tbsp

Caster Sugar

•

2 Tbsp

Honey

•

1 Tbsp

All-Purpose Flour

•

1 1/2 cups

Ricotta Cheese

•

Eggland's Best Classic Eggs , whisked

•

1/2 cup

Toasted Hazelnuts

Orange Syrup

•

Orange , zested, juiced

•

1/3 cup

Honey

Cooking Instructions

Preheat the convection oven to 425 degrees F (220 degrees C). Grease and line a 23-cm round cake pan with baking paper.

Using a hand whisk or electric mixer, beat Butter (1.5 oz) , Caster Sugar (4 Tbsp) , Honey (2 Tbsp) , and Eggland's Best Classic Eggs (2) in a bowl until pale and smooth.

Stir in All-Purpose Flour (1 Tbsp) and Ricotta Cheese (1 1/2 cups) .

Pour mixture into prepared pan and level the surface by gently spinning the tin. Bake for 12-15 minutes, or until golden brown and puffed.

For the orange syrup, place the zest and the juice of the Orange (1) with Honey (1/3 cup) in a saucepan. Bring to a boil, then reduce the heat to low and cook for 3 minutes.

While the baked ricotta is still warm, scatter Toasted Hazelnuts (1/2 cup) and drizzle orange syrup over the top. Slice and serve!

Nutrition Per Serving

CALORIES

289

FAT

13.4 g

PROTEIN

7.3 g

CARBS

37.2 g