Delicious ricotta filo cake recipe for a sweet treat

Ingredients for Ricotta filo cake

• 90 g butter, softened

• 200 g fillo pastry sheets

• 500 g ricotta

• 3 eggs

• 3 egg yolks

• 30 ml honey

• a pinch of ground cinnamon

• 50 g caster sugar

• 75 g candied citrus peel, chopped

• 75 g golden raisins

• finely grated zest of 1 lemon

• finely grated zest of 1 orange

• 30 g plain flour

• vanilla extract (optional)

• 70 g ground almonds

• 30 ml honey

• 30 g chopped candied citrus peel

• icing sugar (for dusting)

For the tart:

• 1 x 20 cm (8-inch) tart tin with a removable base

How to make Ricotta filo cake

1. Preheat the oven to 180°C (fan) / 190°C (conventional) / Gas 5.

2. Melt the butter in a small saucepan.

3. Place a baking tray in the oven to warm.

4. Line the tart tin with a double layer of filo pastry, allowing it to hang over the edges.

5. Brush the pastry with some of the melted butter.

6. Continue layering the remaining sheets of filo, ensuring the pastry overhangs the tin where necessary, and brush each layer generously with butter.

7. In a food mixer, combine the ricotta, eggs, egg yolks, honey, cinnamon, and granulated sugar until smooth.

8. Gently fold in the candied peel, raisins, finely grated citrus zest, flour, a capful of vanilla extract, and finally, the ground almonds.

9. Using a rubber spatula, scrape the mixture into the lined tin and smooth the top.

10. Fold the overhanging pastry sheets towards the centre, curling them to create loose rosettes of pastry.

11. Bake for 40–50 minutes, or until the pastry is crisp and the filling feels lightly firm to the touch.

12. Remove the cheesecake from the oven.

13. In a small saucepan, melt the honey and stir in the candied peel.

14. Spoon the honey mixture over the pastry.

15. Dust with icing sugar and allow to cool before slicing.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.