Smokin Savoury Ricotta Cakes


Tenina Holder

Posted March 19, 2021 (Last updated April 29, 2022)



Total Time




A fragrant bite that would do well as a tapas option, I used Italian smoked cheese but a cheaper substitute would work quite well I am sure.


  • Smoked mozzarella cheese icon
    Smoked mozzarella cheese250 gcubed
  • Scallion icon
  • Lime icon
    Lime2zest of, finely grated
  • Ricotta cheese icon
    Ricotta cheese300 gdrained
  • Garlic clove icon
    Garlic clove2
  • Smoked paprika icon
    Smoked paprika2 teaspoons
  • All purpose flour icon
    All purpose flour100 g
  • Smoked sea salt icon
    Smoked sea salt1 pinch
  • Coconut oil icon
    Coconut oilas needed
  • Pine nuts icon
    Pine nuts50 g

  • 1. Pre-heat oven - 200°C
  • 2. Add smoked mozzarella cheese, scallion, garlic clove, lime and smoked paprika to the TM5 bowl
  • 3. Blitz with MC in place - approx 8 sec, speed 10
  • 4. Then add ricotta cheese, all purpose flour and smoked sea salt to the mixture
  • 5. Blend with MC in place - approx 6 sec, speed 8
  • 6. Scrape down sides of TM5 bowl
  • 7. Blend with MC in place - approx 6 sec, speed 8
  • 8. Scrape down sides of TM5 bowl
  • 9. Dollop a little of the coconut oil into a 12 hole muffin tin, and another 6 holes of a second tin if you have it
  • 10. Transfer mixture to mini muffin pan
  • 11. Garnish with pine nuts
  • 12. Bake until fragrant - 15 min, 200°C
  • 13. Serve immediately

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