This recipe is adapted from one in Claudia Roden's The Food of Italy (she says it's from Sardinia), the main differences being that I had a 225g packet of ricotta rather than the 300g she specifies, and that I thought that 300g of honey was twice as much as I wanted.
My flan dish (22cm) may be larger than the one she uses (she doesn't give a measurement), because my pudding was ready in 30 minutes rather than the 45 she suggests.
225g ricotta
100g ground almonds
150g honey
3 eggs
Juice of one orange
Mix all the ingredients. Or, for a smoother result, put the ricotta through the blender, then add the rest of the ingredients.
Lightly oil a flan dish. Pour in the ricotta mixture, and bake at gas mark 6/200C for 30 minutes, or until golden and firm.
My flan dish (22cm) may be larger than the one she uses (she doesn't give a measurement), because my pudding was ready in 30 minutes rather than the 45 she suggests.
225g ricotta
100g ground almonds
150g honey
3 eggs
Juice of one orange
Mix all the ingredients. Or, for a smoother result, put the ricotta through the blender, then add the rest of the ingredients.
Lightly oil a flan dish. Pour in the ricotta mixture, and bake at gas mark 6/200C for 30 minutes, or until golden and firm.
Cakes and puddings made with ground almonds can be somewhat dry. This is deliciously moist, with a sweet tang.
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