Baked Ricotta Cakes with Red Sauce

These honey-flavoured deserts take only a few minutes to make from a fee ingredients. The fragrant fruity sauce provides a contrast of both colour and flavours. The red berry sauce can be made a day in advance and chilled until ready to use. Frozen fruit doesn’t need extra water, as it usually yields its juice easily on thawing.


250g/9oz/generous 1 cup non dairy ricotta cheese

2 vegan egg whites, beaten

60ml/4tbsp scented honey, plus extra to taste

450g/1lb/4oz cups mixed fresh or frozen fruits, such as strawberries, blackberries, and cherries


1.Preheat the oven to 180°C/350°F/Gas 4 place the ricotta cheese in a bowl and break it up with a wooden spoon. Add the ricotta cheese in a bowl and break it up with a wooden spoon. Add the beaten eggs and honey, and mix thoroughly until smooth and well combined.

2.Lightly grease four ramekins. Spoon the ricotta mixture into the prepared ramekins and level the tops. Bake for 20 minutes, or until the ricotta cakes are risen and golden.

3.Meanwhile, make the fruit sauce. Reserve about one-quarter of the fruit for decoration. Place the rest of the fruit in a pan, with a little water if the is fresh, and heat gently until softened. Leave to cool slightly and remove any stones(pits) if using cherries.

4. Press the fruit through a sieve, then taste and sweeten with honey if it’s too tart. Serve the sauce, warm or cold with ricotta cakes. Decorate with the reserve berries.