Serves: 12
3/4 cup CAPILANO Lemon & Honey
500 grams fresh ricotta cheese
250 grams Greek yoghurt
3 eggs
1/2 teaspoon ground cinnamon
light olive oil spray
fresh mango, cherries or stone fruit in season
2. Lightly grease a 8 x 24cm non stick loaf tin with olive oil spray.
3. Lightly whisk eggs in a large mixing bowl with an electric mixer.
Ingredients:
3/4 cup CAPILANO Lemon & Honey500 grams fresh ricotta cheese
250 grams Greek yoghurt
3 eggs
1/2 teaspoon ground cinnamon
light olive oil spray
fresh mango, cherries or stone fruit in season
Method:
1. Preheat oven to 190°C.2. Lightly grease a 8 x 24cm non stick loaf tin with olive oil spray.
3. Lightly whisk eggs in a large mixing bowl with an electric mixer.
Add Lemon & Honey, ricotta cheese, yoghurt and cinnamon. Beat until mixture is smooth and there are no lumps.
4. Pour into loaf tin and bake for 50-55 minutes or until edges are golden and mixture looks lightly set on top.
5. Cool on bench top then place in fridge for 4-6 hours. When serving cut into slices and serve with slices of the fruit in season.
4. Pour into loaf tin and bake for 50-55 minutes or until edges are golden and mixture looks lightly set on top.
5. Cool on bench top then place in fridge for 4-6 hours. When serving cut into slices and serve with slices of the fruit in season.
