Honey and butterscotch ricotta cake on a platter.
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5 from 3 votes

Healthy honey and butterscotch ricotta cake


  • 3 large eggs (or 4 small eggs)
  • scant 1/4 cup stevia and monkfruit sweetener  (I like this one from Raw Earth)
  • 6 tbsp (85 g) butter, melted
  • 375 g  (light) ricotta (I used light ricotta in the first recipe and full fat ricotta in this recipe and couldn't tell any difference - either is fine)
  • 1 tsp vanilla paste or extract
  • scant 1/4 cup honey (warmed a little - try 30 seconds at 30% power in the microwave)
  • orange zest from one orange
  • 55 g butterscotch chips
  • 3/4 cup wholemeal spelt flour
  • 1.5 tsp baking powder


  • Preheat oven to 180˚C.
  • Grease an 8 inch (20 cm) springform pan and line it with baking paper.
  • Whisk together spelt flour and baking powder in a bowl and set aside.
  • In your mixer or a large mixing bowl, beat together eggs and sweetener on high speed for 2 minutes until frothy. (I like to do this with the whisk attachment if using my stand mixer.)
  • Then add melted butter, ricotta, vanilla paste or extract, honey and orange zest and beat on medium speed for 1 minute or just until blended. (I like to do this with the flex edge beater attachment if using my stand mixer.)
  • On a slow speed in the mixer, or manually with a spatula, mix in the flour mixture until well blended.
  • Pour the mixture into the lined pan and sprinkle the butterscotch chips over the top (they will sink down to the bottom while baking, so don't spend too much time doing a fancy pattern).
  • Bake for 45 – 50 minutes until light brown on top and the cake looks set.
  • If you like, sprinkle a little extra sweetener over the top or decorate with extra butterscotch chips.


The base recipe for this cake was inspired by a fantastic recipe from Natasha’s Kitchen. I have adjusted the amounts and changed the flavours.
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