Ricotta Filo Cake Recipe

Name: Ricotta Filo Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 90g butter; 200g fillo pastry sheets; 500g ricotta; 3 eggs; 3 egg yolks; 2 Tbsp honey; A pinch of ground cinnamon; 50g granulated sugar; 75g candied citrus peel; 75g golden raisins; Finely grated zest of a lemon; Finely grated zest of an orange; 2 level Tbsp all-purpose flour; Vanilla extract; 70g ground almonds; 3 Tbsp honey; 3 Tbsp chopped candied citrus peel; Confectioners' sugar; You will also need a 20cm (8-inch) tart tin with a removable base.

Servings: persons

90g butter
200g fillo pastry sheets
500g ricotta
3 eggs
3 egg yolks
2 Tbsp honey
A pinch of ground cinnamon
50g granulated sugar
75g candied citrus peel
75g golden raisins
Finely grated zest of a lemon
Finely grated zest of an orange
2 level Tbsp all-purpose flour
Vanilla extract
70g ground almonds
3 Tbsp honey
3 Tbsp chopped candied citrus peel
Confectioners' sugar
You will also need a 20cm (8-inch) tart tin with a removable base.

1
Set the oven at 350u00b0F/180u00b0C/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.
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.
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.

982

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 90g butter, 200g fillo pastry sheets, 500g ricotta, 3 eggs, and more.

Yes, Ricotta Filo Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ricotta Filo Cake

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