Ingredients

2 tsp. butter
2/3 C. fresh breadcrumbs
2 pounds fresh ricotta
1 C. honey
1 tsp. vanilla essence
3 eggs, well beaten
3 ounces unblanched almonds and chopped

Cooking Instructions

Preheat the oven to 250 degrees. Lightly butter a loaf tin and coat thickly with breadcrumbs. Place the ricotta in a mixing bowl. Use a fork to mix in 2/3 C. 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, for about 30-40 minutes. Allow to stand for 10-15 minutes. Turn out onto a serving dish. Brush with a little honey. Strew over flaked almonds. Heat the remaining honey and mix with orange juice; drizzle this over the ricotta when serving. Serve warm or cold; it is delicious both ways.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: