Baked Honey and Almond Ricotta
Eggs, well beaten
- 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