Ricotta cheese cake "The sun rises"

COOK TIME
35 mins

TOTAL TIME
125 mins

Ingredients

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