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Cinnamon Baked Ricotta

By January 28, 2016 breakfast, brunch time, gluten free, recipe series, recipes, sweet

This cinnamon baked ricotta topped with fresh fruit and drizzled with honey is a standout brunch recipe sure to impress guests. Super simple and quick to make, taking the fuss out of entertaining! 

Cinnamon Baked Ricotta  Anisa Sabet  The Macadames-12

It’s no surprise I luuuuuurve having guests over to eat. Brunch is one of my favourites, hence why I decided to start a new “Brunch Time” recipe series, where I share sweet and savoury brunch recipes for you to enjoy with your family and friends.

This recipe was inspired by a meal I spotted at a Sydney restaurant: lemon baked ricotta that looked to die for. Instead of copying this I decided to make mine a cinnamon version. I absolutely love all things made with cinnamon, especially at breakfast. It’s a beautiful flavour that marries perfectly with fresh fruit and honey. Don’t you think?

And this is a great recipe when entertaining guests because the method is sooooo simple. You simply mix all the ingredients in a bowl then bake in your individual ramekins. You could pre-prepare your ramekins and pop into the oven just before your guests arrive.

Top with any of your favourite fruits but I love juicy berries and fresh figs, they present beautifully and taste delicious.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

Cinnamon Baked Ricotta | Anisa Sabet | The Macadames-15

Cinnamon Baked Ricotta | Anisa Sabet | The Macadames-16

Cinnamon Baked Ricotta | Anisa Sabet | The Macadames-19

Cinnamon Baked Ricotta | Anisa Sabet | The Macadames-20

Cinnamon Baked Ricotta | Anisa Sabet | The Macadames-10

What you need:

  • 4 ramekins
  • Large mixing bowl

Ingredients (makes 4):

  • Granulated sugar for preparing ramekins

To serve:

  • Honey
  • Fresh croissants

Method:

1. Preheat oven to 160°C.

2. Prepare ramekins by spraying with cooking oil (I used coconut oil). Dust a bit of granulated sugar around the edges to help the mixture not stick to the edges.

3. Combine all the ingredients in the large mixing bowl. Whisk well to combine.

4. Pour the mixture into the ramekins (do not over pour, they rise as they cook) and  pop into the oven to baked for 30-40 minutes. Allow to cool for 15-20 minutes to cool, then turn over on your serving plates.

5. Serve warm, drizzled with honey and fresh fruit. I used figs, raspberries and blueberries. Eat with fresh croissants.

Storage: in an airtight container for up to a week.

Bon appétit!

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For another “Brunch Time” recipe, try these banana pancakes.

Banana Pancakes | Anisa Sabet | The Macadames-14

Or for something savoury, try these Portuguese baked eggs.

Portuguese Baked Eggs | Anisa Sabet | The Macadames-4

Anisa – The Macadames. xx

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