Herby Ricotta Cakes

These ricotta cakes are a great source of calcium and protein because they use plenty of fresh ricotta and eggs.

Packed with herbs, they taste really fabulous, and are great eaten alongside a big salad, such as this Parsley & Quinoa Salad. 

Buy whichever type of fresh ricotta you prefer, regular or low fat, both will work.

I often make these as little individual cakes in muffin tins/cases - approx. 6cm diameter, 4.5cm depth. 
Or if you would like to make as one whole cake then you will need a small loaf tin - approx. 15.5 x 8.5 cm (6 x 31⁄2 inches) or small round approx. 18cm (7 inch) diameter, or small square tin. approx. 15cm x 15cm (6” x 6”).

If you'd like to see the video making this dish, head to my YouTube channel here.

These ricotta cakes feature in my Low Histamine e-Cookbook. 

500g fresh ricotta
2 large eggs
2 tablespoons fresh herbs, chopped, such as thyme, basil, parsley, oregano, chives
1 heaped tablespoon shelled pistachio nuts, roughly chopped
Several big pinches of salt and pepper


These Ricotta Cakes first appeared in my Low Histamine e-Cookbook as their ingredients are low histamine.

Turn your oven on to warm - 180˚C fan forced/200˚C regular. 

In a bowl, mix together the egg and ricotta. 

Add the herbs, pistachios (saving a few to scatter over the top) and several big pinches of salt and freshly ground black pepper to taste.

If using paper muffin cases there is no need to oil the cases, if using muffin tins then rub a little oil in the tins before adding the ricotta mixture.

Spoon the mixture into your baking containers. 

If using one cake tin, line your tin with baking paper/parchment and pour in all the ricotta mixture.

Scatter some pistachio nuts over the top.

If muffin sized, bake for 20 minutes. 
If one cake, bake for 30-40 minutes, until the center of the mixture is not quite wobbly any more.

Remove from the oven to rest until cooled to warm not hot, then perhaps eat with some roast vegetables or a large salad.