Recipe for Baked Honey And Almond Ricotta


2 teaspoon butter
2/3 cup fresh breadcrumbs
500 gm fresh ricotta
1 cup honey
1 teaspoon vanilla essence
3 eggs, well beaten
90 gm unblanced almonds and chopped


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 2/3 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.

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