Try this 3 ingredient baked ricotta cakes
Some of my favourite recipes only have 3 or 4 ingredients in. Because who has time for tens of them when you’re in a rush or have people in the house shouting for food.
In our house we tend to have pudding only at weekends. I love summer because I can get away with just serving up strawberries and ice cream or cream (or with added condensed milk if the OH gets his way). But I’ll always make a proper dessert for weekend dinners.
The recipe book flick happens until I find quick and easy recipes where I won’t spend all afternoon in the kitchen. Baked ricotta cakes are a simple but delicious pudding. The OH thinks they’re too small, so if you’ve a hungry man in the house, you can always bake extra for seconds. They’re best cooked in small single serve portions.
We like cheese in our house, and I’ve usually got mascarpone cheese as well as hard cheeses in the fridge as staples. But ricotta did mean a trip out to the shops. What’s great about the 3 ingredient baked ricotta cakes (other than the speed and number of ingredients), is that if you’ve got berries that need using up, it’s a good way to make use of them for the sauce.
I’m lazy, and quite often buy a sauce, but you can make your own.
Strawberries – chopped, reserve a few
Raspberries or any other berries
- Put into a pan over a low to medium heat, and cook through until slightly broken up.
- Either blitz with a hand blender til smooth or just leave chunky.
- Serve hot or cold with the ricotta cakes (or ice cream)
Baked ricotta cakes recipe
The bake ricotta cakes recipe is simple. The hardest part separating the eggs. Keep the yolks for making mayo or adding to a baked cheesecake.
You only need 3 ingredients – ricotta cheese, 2 eggs (whites only) and runny honey. You could try using agave nectar instead but you might want to use less as it is really sweet.
Beat the egg whites until they’ve increased in volume and are soft peaks/ Then beat the ricotta until softer and smooth
Add the egg whites to the ricotta and mix until blended, then pour in the honey and mix in.
Lightly grease 4 ramekins and place on a baking tray. Divide the mix into the 4 ramekins, bash lightly on the bottom to smooth the tops, and bake for 20 minutes until lightly browning on top and cooked underneath.
Turn out onto plates or bowls, and serve warm with berries and sauce. Add cream if you want a little more luxury.
I made ours in Gu little glass ramekins, and the OH ate 2 of them. But one was fine for me. I find individual portions good if I’m trying to cut down my portion sizes as there’s only so much made.
These are lovely summer desserts. And as spoken by N ‘Mummy, you can make these again. They’re the best puddings you’ve ever made so I want to have them all the time’.
Let me know if you make them, and what you have on the side.
Baked ricotta cakes
Serve these individual baked desserts with a berry sauce
- 250 g ricotta cheese
- 2 eggs whites only
- 60 ml runny honey plus extra to taste
- Berry coulis or sauce to serve
Preheat oven to 180C, 160C fan, GM4
Beat the egg whites until they’ve increased in volume and are soft peaks
Beat the ricotta until smooth
Add the egg whites to the ricotta and mix until blended
Pour in the honey and mix in.
Lightly grease 4 ramekins and place on a baking tray
Divide the mix into the 4 ramekins, bash lightly on the bottom to smooth the tops, and bake for 20 minutes until lightly browning on top and cooked underneath.
Turn out onto plates or bowls, and serve warm with berries and sauce. Add cream if you want a little more luxury