Ricotta Filo Cake
A delicate Mediterranean-style cheesecake made with crispy filo pastry and a creamy ricotta filling, studded with candied citrus peel, golden raisins, and aromatic citrus zest. The cake is finished with a honey-citrus glaze and a dusting of confectioners sugar.
Ingredients
- •90 g butter
- •200 g fillo pastry sheets
- •500 g ricotta
- •3 whole eggs
- •3 whole egg yolks
- •2 Tbsp honey
- •⅛ tsp ground cinnamon
- •50 g granulated sugar
- •75 g candied citrus peel
- •75 g golden raisins
- •1 whole lemon zest
- •1 whole orange zest
- •2 Tbsp all-purpose flour
- •1 tsp vanilla extract
- •70 g ground almonds
- •3 Tbsp honey
- •3 Tbsp chopped candied citrus peel
- •2 Tbsp confectioners sugar
- •1 piece tart tin
Cooking Instructions
- 1.
Set the oven at 350°F/180°C/Gas 4. Melt the butter in a small pan. Place a baking sheet in the oven. Line the tart tin with a double sheet of filo, letting it fall over the edges. Brush with some of the butter, then continue with all the sheets of filo, letting the pastry overhang the tin where necessary and generously brushing them with butter as you go.
15 min
- 2.
Put the ricotta, eggs, egg yolks, honey, cinnamon and granulated sugar into the bowl of a food mixer and combine to a smooth cream. Fold in the candied peel, raisins, finely grated citrus zest, flour, a capful of vanilla extract and, lastly, the ground almonds. Using a rubber spatula, scrape the mixture into the lined tin, smooth flat, then gently fold the overhanging pastry sheets to the middle, curling them over as you go to make loose rosettes of pastry. Bake for forty to fifty minutes, until the pastry is crisp and the filling lightly firm to the touch.
50 min
- 3.
Remove the cheesecake from the oven. Melt the honey in a small saucepan, stir in the candied peel, then spoon over the pastry. Dust with icing sugar and leave to cool before slicing.
10 min