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Baked Honey and Almond Ricotta

Author/Submitted by:
Servings: 6
Categories: Cakes / Desserts

2  ts  Butter
2/3  c  Fresh breadcrumbs
500  g  Fresh ricotta
1  c  Honey
1  t  Vanilla essence
3    Eggs, well beaten
90  g  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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