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Baked Honey Ricotta with Hazelnut and Orange Syrup
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Recipe

9 INGREDIENTS • 6 STEPS • 25MINS

Baked Honey Ricotta with Hazelnut and Orange Syrup

5
1 rating
This baked ricotta is a beautiful and light dessert perfect to complete any dinner, but it also makes a great brunch.
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Baked Honey Ricotta with Hazelnut and Orange Syrup
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Nicko's Kitchen
Hi, I'm Nicko, welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals for the whole family to enjoy.
https://www.nickoskitchen.net/
This baked ricotta is a beautiful and light dessert perfect to complete any dinner, but it also makes a great brunch.
25MINS
Total Time
$1.88
Cost Per Serving
Ingredients
Servings
6
US / Metric
Butter
2 1/2 Tbsp
Butter, room temperature
Honey
2 Tbsp
Ricotta Cheese
1 1/2 cups
Ricotta Cheese
Egg
2
Eggs, whisked
Toasted Hazelnuts
1/2 cup
Toasted Hazelnuts
Orange Syrup
Orange
1
Orange, zested, juiced
Honey
1/3 cup
Nutrition Per Serving
VIEW ALL
Calories
289
Fat
13.4 g
Protein
7.3 g
Carbs
37.2 g
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Baked Honey Ricotta with Hazelnut and Orange Syrup
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author_avatar
Nicko's Kitchen
Hi, I'm Nicko, welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals for the whole family to enjoy.
https://www.nickoskitchen.net/
Cooking InstructionsHide images
step 1
Preheat the convection oven to 425 degrees F (220 degrees C). Grease and line a 23-cm round cake pan with baking paper.
step 2
Using a hand whisk or electric mixer, beat Butter (2 1/2 Tbsp), Caster Sugar (1/4 cup), Honey (2 Tbsp), and Eggs (2) in a bowl until pale and smooth.
step 2 Using a hand whisk or electric mixer, beat Butter (2 1/2 Tbsp), Caster Sugar (1/4 cup), Honey (2 Tbsp), and Eggs (2) in a bowl until pale and smooth.
step 3
Stir in All-Purpose Flour (1 Tbsp) and Ricotta Cheese (1 1/2 cups).
step 4
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.
step 4 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.
step 5
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.
step 5 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.
step 6
While the baked ricotta is still warm, scatter Toasted Hazelnuts (1/2 cup) and drizzle orange syrup over the top. Slice and serve!
step 6 While the baked ricotta is still warm, scatter Toasted Hazelnuts (1/2 cup) and drizzle orange syrup over the top. Slice and serve!
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Tags
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Brunch
Date Night
Shellfish-Free
Vegetarian
Dessert
Quick & Easy
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