Simple, Summer Baked Orange Ricotta Recipe
Whether it’s Sunday brunch, an accompaniment to your afternoon cup of tea, or the starter for an evening meal, this recipe, originally from Taste, allows you to enjoy all the bright and citrusy favors of summer while indulging in the delicious creaminess of ricotta cheese.
1kg fresh ricotta, well drained
2 eggs, lightly whisked
64g finely chopped mixed fresh herbs of choice, plus extra to serve
100g (1/2 cup) caster sugar
1 long fresh red chilli, sliced
1 tablespoon tarragon or white wine vinegar
- Set the oven to 180°C/160°C fan before spraying a 19cm round pan with oil.
- Peel two of the oranges, using a knife to remove the white pith and separate the orange segments. Be sure to cut closely to either side of the white membranes
- Mix together the ricotta, whisked eggs, and herbs in a bowl, being sure the ingredients are well combined. Pour the mixture into the oiled pan and smooth out the surface.
- Bake for 50 minutes or until the center is firm. Once out of the oven, allow it to cool.
- Juice the two reserved oranges, aiming for at least 120ml of juice.
- Put the sugar and 2 tbs of water in a small saucepan and stir over medium-high heat until the sugar dissolves.
- Stop stirring the mixture and allow it to simmer for about 5 minutes, until it begins to caramelise. Remove from heat.
- Add 120ml of orange juice before returning the pan to low heat. Simmer the combined mixture for about 7 minutes, being sure to stir occasionally. It should reduce and thicken.
- Add in the chili and vinegar, then set the pan aside to cool. Once cool, add the orange segments.
- Pour the mixture over the warm ricotta. Finish with extra herbs for serving, if desired.
- Serve with crispy bread, a side salad, or enjoy as is.