Ricotta is a favourite ingredient often used in Italian lasagne and dessert recipes. It has a mildly sweet taste and is low in fat. Try the following ricotta cake recipe sweetened with honey or maple syrup. It's pure and natural and easy to make.
Preparation time: 30 minutes Serves 4
Ingredients for Honey Ricotta Cakes:
- 250 g (9 oz) ricotta cheese
- 4 egg whites
- 60 ml (4 tbsp) honey
- 30 ml (2 tbsp) almonds, sliced
- 4 strawberries, sliced
Ingredients for Maple Ricotta Cakes:
- 250 g (9 oz) ricotta cheese
- 4 egg whites
- 60 ml (4 tbsp) maple syrup
- 30 ml (2 tbsp) pecans, sliced
- 2 bananas, sliced
Directions:
Preheat oven to 180 C (350 F).
All ingredients should ideally be at room temperature. Butter four ramekins and dust them evenly with sugar.
Put the ricotta and honey (or maple syrup) in a bowl and mix until smooth and creamy.
Put the egg whites in another bowl and beat with a whisk until nearly stiff.
Fold the egg whites into the ricotta mixture until well blended. Pour the mixture into the ramekins and bake for 20 to 25 minutes or until golden.
Remove from oven and let stand for a few minutes before putting the ricotta cakes onto plates.
For the honey ricotta cakes, top with almonds, strawberries, and a drizzle of honey.
For the maple ricotta cakes, serve with pecans and banana slices and drizzle some maple syrup on top.
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