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RECIPE
9 INGREDIENTS6 STEPS20MIN

Baked Honey Ricotta with Hazelnut and Orange Syrup

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Nicko's Kitchen
Welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals and of course to have fun while doing it.
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This baked ricotta is a beautiful light dessert to complete any dinner, but it also makes a great brunch.

20MIN

Total Cooking Time

9

Ingredients
Nicko's Kitchen
Welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals and of course to have fun while doing it.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
Ingredient List
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2 1/2 Tbsp
Butter , room temperature
2 Tbsp
1 1/2 cups
Ricotta Cheese
1
Orange , zested, juiced
1/2 cup
Toasted Hazelnuts
1/3 cup
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Directions

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Step 1
Preheat the convection oven to 430 degrees F (220 degrees C) or regular oven to 460 degrees F (240 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 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 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!

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