Anolon Academy

Baked Ricotta with Almonds, Figs and Orange Syrup

By Dominique Rizzo

This dish Baked Ricotta with Almonds, Figs and Orange Syrup is a wonderful way to enjoy ricotta either as a dessert or a breakfast or morning tea treats.


  • 1 x 250g small wheel of ricotta
  • 4 figs – 2 sliced thickly and 2 torn or cut into quarters
  • 1 egg white
  • ¼ cup of almond flakes
  • 1 dspn brown sugar
  • Zest of 1 orange
  • 3 tbsp. orange marmalade
  • 2 tbsps. sugar
  • ¼ cup water
  • Toasted bread for serving


Pre heat the oven to 180c.

Brush the outside of the ricotta wheel with the egg white and then roll in the almond flakes to cover the sides. Sit the wheel onto some baking paper on a tray and then top with the sliced figs and sprinkle with the sugar. Bake for 20 minutes.

In the meantime place the orange rind, marmalade and the sugar and water into a small pot and bring to a simmer, cooking the syrup until slightly thickened.

Toast the bread and serve alongside the baked ricotta with more fresh figs on top.

Serves 6-8

Difficulty: Easy

Prep time: 15min

Cook time: 25min