Smokin Savoury Ricotta Cakes

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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.

Inspired by:

recipe updated Oct 8, 2019


  • Smoked mozzarella cheese icon
    Smoked mozzarella cheese
    250g (about 2)
  • Scallion icon
    2 (30g)
  • Lime icon
    2 (200g)
  • Ricotta cheese icon
    Ricotta cheese
    300g (about 1¼ cups)
  • Garlic clove icon
    Garlic clove
  • Smoked paprika icon
    Smoked paprika
    2 tsp (4g)
  • All purpose flour icon
    All purpose flour
    100g (about ¾ cup)
  • Sea salt icon
    Sea salt
    1 pinch
  • Coconut oil icon
    Coconut oil
    as needed
  • Pine nuts icon
    Pine nuts
    50g (about ¼ cup)


  • kCook icon TM5
  • kCook icon Mini muffin pan - 12-hole
  • kCook icon TM5 bowl

Step preview

  1. Pre-heat oven - 200°C
  2. Add smoked mozzarella cheese, scallion, garlic clove, lime and smoked paprika to the TM5 bowl
  3. Fit TM5 bowl to TM5
  4. Blitz - approx 8 sec, speed 10
  5. Then add ricotta cheese, all purpose flour and sea salt to the mixture
  6. Blend - approx 6 sec, speed 8
  7. Scrape down sides of TM5 bowl
  8. Blend - approx 6 sec, speed 8
  9. Scrape down sides of TM5 bowl
  10. Add coconut oil to a clean mini muffin pan
  11. Heat oven
  12. Transfer mixture to mini muffin pan
  13. Garnish with pine nuts
  14. Bake until fragrant - 15 min, 200°C
  15. Serve immediately
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