Title: Baked Honey and Almond Ricotta
Categories: Dessert Cake
Yield: 6 Servings

2	ts	Butter
2/3	c	Fresh breadcrumbs
500	g	Fresh ricotta
1	c	Honey
1	ts	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.

FROM: New Idea Magazine. Cooking & Gourmet Echos 6/94

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