Orange blossom baked ricotta with roasted cherries
Topped with roasted cherries, vanilla bean, orange peel and a sprinkle of pistachios, this orange blossom baked ricotta tastes just as sweet as it looks.
- 50 mins preparation
- 40 mins cooking plus cooling
- Serves 6
Print
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Ingredients
- 1 vanilla bean
- 800 g firm ricotta
- 3/4 cup icing sugar
- 4 free-range eggs, lightly beaten
- 2 tsp orange blossom water
- 1/3 cup pistachios, coarsely chopped
Roasted cherries
- 1 medium orange
- 400 g fresh or frozen thawed cherries
- 2 tbsp rice bran syrup
- 1 tbsp orange-flavoured liqueur (see notes)
- 1 tbsp lemon juice, approximately
Method
- 1Preheat oven to 150°C. Grease a deep 20cm round cake pan. Line base and side with baking paper.
- 2Split vanilla bean in half, then scrape seeds into a large bowl. Reserve pod for roasted cherries. Add ricotta, sifted icing sugar, egg and orange blossom water. Stir to combine. Pour mixture into prepared pan; smooth surface.
- 3Place pan in a medium ovenproof dish. Pour enough boiling water into the dish to come halfway up the side of the pan. Bake for 40 minutes or until firm. Remove pan from baking dish. Allow to cool.
- 4Increase oven temperature to 180°C. Make the roasted cherries: using a vegetable peeler, peel 1-2 long continuous strips of zest from orange. Squeeze juice from orange; you need 1/3 cup. Halve and seed cherries. Place zest, orange juice and cherries in a medium baking dish with syrup and reserved vanilla bean. Roast for 10 minutes or until cherries are just tender. Stir in liqueur and lemon juice to taste.
- 5Turn baked ricotta onto a serving plate. Top with roasted cherries and sprinkle with pistachios.
Notes
We used Grand Marnier, an orange-flavoured liqueur based on brandy. The baked ricotta can be made a day ahead. Store in an airtight container in the fridge. While fresh is best, if cherries are out of season, use frozen pitted cherries instead.
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