Inspired by Italy: Baked Ricotta Cakes and Berry Sauce

>> Saturday, 2 October 2010

Here comes the final dish from this week’s Monday Menu; Baked Ricotta Cakes with Berry Sauce

This dessert is a really quick elegant dish to serve. If you want to prepare ahead, it can also be served cool, however with the nights drawing in, I’m looking for all the warmth and comfort I can get, so fresh from the oven is best for me.
The choice of fruits for the sauce is a personal preference. I always have bags of frozen berries stashed away, so my choice is driven by ease, but you can vary this however you wish. A warm cherry compote would be a really nice accompaniment.

I think this follows the pasta dish nicely, because it’s not too heavy or too creamy. Follow with a cup of good coffee and you’re done!

NB - I cooked these for a little too long and they have not photographed amazingly well (sad Helen!)

Enjoy cooking,
Helen x

Baked Ricotta Cakes and Berry Sauce


  • 250g ricotta
  • 2 egg whites (beaten)
  • 4 tbsp honey
  • 450g berries (defrosted if frozen)

Step 1: Preheat oven to 180c/GM 4 and grease 4 ramekins

Step 2: Mix ricotta with beaten egg whites and 3 tbsp honey until smooth and combined

Step 3: Spoon ricotta mix into small ramekins and level tops. Bake for 20 mins or until golden

Step 4: Heat ¾ of the fruit in a saucepan until softened, press through a sieve and add 1 tbsp honey to sweeten

Step 5: Serve ricotta cakes with berry sauce and a scattering of remaining berries

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