This traditional Corsican ricotta cake recipe is called a “Fiadone” and is not only gluten-free, but it’s incredibly easy to bake as well. This cake is very popular with little Corsican kids as a first baking project and can also often be found at weddings and baptisms. The light, fresh flavours of the lemon zest and juice are perfect for spring and even the most experienced cook will love its unique flavour profile. It’s made with “brocciu” which is a fresh Corsican sheep’s milk cheese that’s very similar to ricotta.
As you’ll see in my video, I made my own ricotta out of goat’s milk (I couldn’t find sheep’s milk easily) because Ricotta also happens to be super simple to make, but, you can just as easily find it at your grocery store!
Keep reading (and watching!) for how to make Fiadone – a traditional Corsican ricotta cake:
Fiadone: A Corsican Ricotta Cake Recipe
What You Need:
2 Cups of Ricotta
1 Cup of Sugar
1 Large Lemon
Butter for greasing baking dish
What To Do:
Preheat oven to 350 F.
Grate the zest of the lemon and juice it.
In a bowl combine the ricotta (or brocciu if you’re lucky enough to find some!), eggs, sugar, lemon zest and juice.
Butter a baking dish about 28cm in diameter and pour the mixture into the dish.
Place on the middle rack in the oven and let cook 50 minutes until the top is dark brown.
Let it cool.
Serve & Enjoy!
(Story and recipe submission by Nina Gilmour of @NinagCooks)