Baked Honey And Almond Ricotta Cake
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)