Baked Honey Ricotta with Hazelnut and Orange Syrup

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2 1/2 Tbsp

Butter , room temperature

1/4 cup

Caster Sugar

2 Tbsp

Honey

1 Tbsp

All-Purpose Flour

1 1/2 cups

Ricotta Cheese

2

Eggs , whisked

1/2 cup

Toasted Hazelnuts

Orange Syrup

1

Orange , zested, juiced

1/3 cup

Honey

Cooking Instructions

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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 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!