Average: 4.8 (4 votes)


1 sweetcrust pastry shell
250 g (1 cup) ricotta
110 g (1/2 cup) caster sugar
3 medium eggs
1 tsp vanilla extract
125 ml (1/2 cup) cream
2 tbsp plain flour
Grated rind of 1 blood orange
2 tbsp blood orange juice
100 g pitted dates, cut in half length ways
Ground cinnamon

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 180°C.

In a bowl, whisk together ricotta, caster sugar, eggs, vanilla, cream and flour with the grated rind and blood orange juice. 

Place dates evenly into the pastry shell. Spoon ricotta mix into cooked pastry shell.

Sprinkle with cinnamon and bake in preheated oven for 40 minutes, or until firm.