This original recipe of small ricotta and honey buns coming straight from Italy really made me want them. I tried them and they were immediately adopted by everyone. So don’t hesitate, and especially if you don’t have individual molds, use a large mold like a kougelhopf mold or even a savarin mold.

First, here is the list of the different ingredients you will need, to prepare these Ricotta and Honey Ciambella that serves for 6 people

250g or 1 cup and 1/4 cup Ricotta

3 Free Range eggs

250g or 1 cup and 1/4 cup caster sugar

250g flour + 50g cornstarch or 1 and 1/4 cup + 3 Tbsp

50g or 1/4 cup flaked almonds

1 Tbsp orange blossom water + 1 Tbsp honey

1 Tbsp baking powder + 1 tsp baking soda

icing sugar for dusting

Now, here are the few steps you’ll need to follow to make these Ricotta and Honey Ciambella. They take 10 minutes to prepare and about 25 minutes to bake.

Start by preheating your oven to 170°C (340°F). In a large bowl, beat the eggs and caster sugar together for 5 minutes until light and fluffy.

Fold in the ricotta. Then add the flour, cornstarch, baking powder, baking soda, orange blossom water, and finally the honey and almonds. Mix well until everything is well blended.

Divide into individual molds if you have them, or into your large mold, well-greased before.

Bake for about 25 minutes, or until a knife inserted comes out dry. Let cool for about 10 minutes and then place your Ciambella on a rack to cool completely. Dust with icing sugar and then serve like me with a nice Apple-Grape Compote and enjoy.