Ricotta cheese cake "The sun rises"

AUTHOR
Shirley Vincent
DIFFICULTY
very easy
RATING
4 5
Low-fat ricotta, eggs, a touch of starch. Right, the little treat tends toward the low carb. But it would rather be enjoyed as a vitamin C snack
COOK TIME
35 mins
TOTAL TIME
125 mins

Ingredients

Servings: 4
  • 7-10 Tbsp Grease
  • 1 small organic orange and blood orange
  • 250 g Ricotta
  • 2 Eggs (Gr. M)
  • 1 TEASPOON Cornstarch
  • 2 TABLESPOONS Maple syrup
  • 2 TABLESPOONS Maple syrup
  • 7-10 Tbsp Cinnamon
  • 2 stem(s) Thyme
  • 125 ml Orange juice
  • 2 dried soft dates (e.g. medjool dates)
  • 2 TEASPOONS Pine nuts

Directions

  1. 1

    Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease four ovenproof moulds (each approx. 10 cm Ø). Wash organic oranges hot, dab dry and finely grate about half of the peel.

  2. 2

    For the cakes, whisk the ricotta, eggs, starch, 2 tablespoons of maple syrup, 2 tablespoons of cinnamon and orange zest with the whisk of the mixer until smooth. Spread the ricotta mixture into the moulds. Bake in a hot oven for about 25 minutes.

  3. 3

    For the orange syrup, wash the thyme, shake dry and remove the leaves. Bring orange juice, 2 tablespoons of syrup and the thyme leaves to the boil and simmer for 5-10 minutes until syrupy. Leave to cool.

  4. 4

    Remove the ricotta cakes from the oven and let them cool down to room temperature, then chill them with the syrup for about 1 hour.

  5. 5

    Peel both oranges so that the white skin is completely removed and remove the fillets with a knife between the parting skins. Cut the dates into pieces. Roast the pine nuts in a pan without fat. Arrange the cakes with orange fillets, dates, syrup and pine nuts.

Nutrition Facts

KCAL
300 kcal
CARBS
34 g
FATS
13 g
PROTEINS
13 g