Wednesday, 9 November 2011

Orange Honey Baked Ricotta

Photo by avlxyz @
There was a cafe in the Canberra Centre years ago that made my favourite sandwich in the world. Baked Ricotta, Roast Pumpkin, Spinach, Pesto, Grilled Capsicum and another ingredient which has continued to elude me.

Since returning to Canberra and discovering the sandwich shop has shut down last year, I have been doomed to making baked ricotta and trying to replicate that sandwich. I have almost everything now - but it isn't quite right. I even remember the name - they called it the Volvo - but that one remaining ingredient is so important to the overall taste I have almost resigned myself to the fact I may never taste that wonderful combination of ingredients again.

But anyway, I digress. Thinking about baked ricotta always leads me back to that sandwich. But I do love baked ricotta, in any form. Trying to cut down on desserts, this is an excellent, sweet, healthy and low fat option that manages to trick you into thinking you are eating something unhealthy.

Orange Honey Baked Ricotta

adapted from Capilano Honey's Lemon Ricotta recipe

1/2 cup honey
4 tablespoons of freshly squeezed orange juice
500 grams fresh ricotta (use packaged if you like, but fresh is much better)
250 grams greek yoghurt
3 eggs
1/2 teaspoon ground cinnamon

Preheat oven to 190 degrees celsius. Lightly whisk eggs, and add orange, honey, ricotta cheese, yoghurt, cinnamon and beat mixture until smooth. Pour into individual souffle dishes or a loaf tin if you prefer to slice and serve. Bake for 45 minutes or until edges are golden brown and mixture looks set on top.

Cool on bench and then chill in the fridge.

I served with fresh strawberries but I felt they overpowered the delicate taste of the ricotta too much. Sliced banana might be better, or even serve on its own - perhaps with some orange juice drizzled over the top.