Recipes | Baked ricotta cakes with marinated tomatoes

Baked ricotta cakes with marinated tomatoes

These little cakes taste delicious when served cold for a picnic or warm as a light lunch.

Ridiculously-good-for-you ricotta
Ricotta provides you with protein and calcium needed for strong muscles and bones as well as omega-3 and -6 fatty acids, which can prevent heart disease and certain cancers. Ricotta is also a good source of vitamin A, which helps your body fight infections.

Serves 8 | Prep time: 7 minutes | Cooking time: 30 minutes

Nutritional content per serving:
620kJ | 9g carbohydrate | 10g protein | 8g fat | 1.5g fibre

Ingredients:
500 g fresh ricotta cheese
2 eggs
250 ml frozen peas
zest of 1 lemon
handful of fresh coriander and mint, finely chopped
salt and ground black pepper

For the tomatoes:
60 ml white wine vinegar
15 ml olive oil
5 ml honey
400 g plum, red cherry and yellow cherry tomatoes, cut into different sizes
handful fresh basil leaves

Instructions:
1. Preheat the oven to 160ºC. Line 8 x 125 ml capacity muffin tins with baking paper.
2. Mix the ricotta, eggs, peas and lemon zest together in a bowl. Season to taste.
3. Fill the prepared tins with the ricotta mixture and cook for 30 minutes or until golden.
4. Mix the vinegar, olive oil and honey together in a bowl. Add the tomatoes and basil, and toss gently. Season to taste.
5. Serve the ricotta cakes with the marinated tomatoes.

You can also bake a single large ricotta cake in a loaf tin and serve sliced with the marinated tomatoes — just extend the baking time to ensure that it’s fully cooked.

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ELSA

Elsa Krüger is Shape's beauty editor

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