Soft ricotta mini cakes: recipe with olive oil and rosemary honey

Ricotta, Honey, and Prickly Pear Mini Cakes are small treasures of sweetness that celebrate autumn, bringing with them the bright memories of summer. These individual desserts represent the evolution of home baking, where the use of extra virgin olive oil instead of butter ensures extraordinary lightness and a delicate aroma that never overshadows the flavors of the other ingredients.

Our "Nostrano" oil is particularly suitable for preparing sweets thanks to its balanced organoleptic profile and delicate notes that perfectly integrate with the sweetness of ricotta and honey. The oil gives the mini cakes that soft and moist consistency that keeps them tender even after several days, a characteristic appreciated by those who seek genuine and digestible desserts.

The prickly pear jam hidden in the hollow of each mini cake is a tribute to the wisdom of our grandparents, who, through the art of preservation, managed to bring the flavors of summer into the colder months. When prickly pears no longer grow on the pads, the jam allows us to still savor their exotic sweetness and vibrant color, a bridge between seasons that makes every taste a small journey through time.

The final touch of ricotta cream and rosemary honey adds layers of flavor and texture, while the almond brittle provides a pleasant crunch that contrasts beautifully with the cake's softness. Rosemary honey, with its aromatic and beneficial properties, elegantly completes the flavor profile.

These mini cakes are perfect for breakfast, afternoon tea, or as a dessert to conclude autumn lunches. Their single-serving preparation also makes them ideal for buffets and social gatherings, where each guest can enjoy their own little treasure of sweetness.

Preparation time: 20 minutes
Cooking time: 20 minutes
Difficulty: Easy
Servings: 12 mini cakes

INGREDIENTS

50g sugar
2 eggs
220g ricotta
60ml Nostrano extra virgin olive oil
60ml seed oil
160g 00 flour
1/2 sachet of baking powder
Prickly pear jam

FOR DECORATION
220g ricotta
3 tablespoons rosemary honey
Almond brittle

PREPARATION:

1- Beat the eggs with the sugar until light and frothy.

2- Add the ricotta, then the two types of oil. 3- Add the sifted flour with the baking powder and mix well.

4- Divide the mixture into the cavities of the mini cake mold with a hollow, previously greased, and bake at 180 degrees for about 20 minutes. Do the toothpick test. Let cool.

5- Fill the hollow of the mini cakes with a teaspoon of prickly pear jam.

6- Mix the ricotta with the honey and place the cream on top of each mini cake. Finish with almond brittle.