Preheat your oven to 150c. Firstly, mix together your fresh ricotta, eggs, honey and cinnamon. Put the mixture into a non-stick loaf tin (25cm x 10cm), cover with foil and place in a roasting pan. Filled the pan with enough warm water to reach halfway up the side of the tin. Bake for 45-60 minutes until the ricotta is firm. Allow to cool completely before turning out.
Serve the ricotta sliced with fresh mango cheeks and char grilled spelt sourdough toast.
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