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Lemon & honey baked ricotta
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Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
Scrumptious dessert with irresistible fresh peaches, guaranteed to leave no leftovers.
Ingredients:
  • Olive oil spray
  • 500g fresh ricotta
  • 260g (1 cup) Greek Style Yoghurt
  • 20.00 ml finely grated lemon rind
  • 60ml (1/4 cup) fresh lemon juice
  • 125ml (1/2 cup) honey
  • 3 eggs, lightly whisked
  • 1.25 gm ground cinnamon
  • Fresh peaches, to serve
Instructions:
  • Preheat the oven to 180°C and lightly grease a 9 x 23cm loaf pan with olive oil spray.
  • Combine the ricotta, yogurt, lemon zest, lemon juice, honey, egg, and cinnamon in a large bowl and mix with an electric beater until smooth.
  • Transfer the luscious ricotta mixture into the pan and bake in the oven for 35-40 minutes until perfectly firm. Allow it to cool for 30 minutes before diving in.
  • Halve the peaches, remove stones, and slice into wedges. Slice the ricotta and arrange on top of the peaches before serving.

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