Malanga Toddler grew to love both ice cream and flan during our recent trip to Cuba. Lucky for her that it's already ice cream season in New York.
As for the flan, there are tons of great places to have some in our neighborhood (Cafe Salamanca and Pio Pio come to mind). However, I wanted to find a less sugary, but just as yummy, treat for Malanga Toddler to have at home. I was thrilled to come across this recipe in Lisa Barnes' "The Petit Appetit" cookbook. Everyone in the family enjoyed this one and it's so easy that I'll definitely be making it again.
Baked Ricotta Cake (Lisa Barnes)
Ingredients
1 cup whole-milk ricotta cheese
2 cage-free organic egg whites
4 tablespoons honey
2 cups mixed fresh organic berries (optional)
Method
-Preheat oven to 350 degrees F. Place the cheese in a bowl and break up with a wooden spoon. Beat egg whites in a small bowl until soft peaks form. Add eggs, whites and honey to cheese and mix thoroughly until smooth.
- Lightly grease 4 ramekins. Spoon ricotta mixture into ramekins. Bakc for 30-35 minutes, or until cakes are risen and golden.
- Cool, turn out of ramekin, and top with berries, if desired.
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