Ricotta Filo Cake Recipes

RICOTTA FILO CAKE

Ricotta Filo Cake image

Give the cheesecake time to cool down before you slice it. The pastry will shatter, which is rather lovely, offering wisps of crispness with the soft, creamy cheesecake. This is lighter and less rich than most.

Provided by nigel slater

Categories HarperCollins Dessert Christmas Winter Cheesecake Cheese Ricotta Phyllo/Puff Pastry Dough Bake Citrus Raisin Honey Almond Nut

Yield 6 servings

Number Of Ingredients 21

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
To finish:
3 Tbsp honey
3 Tbsp chopped candied citrus peel
Confectioners' sugar
Special Equipment
You will also need a 20cm (8-inch) tart tin with a removable base.

Steps:

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.
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.
To finish:
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.

PORTOKALOPITA (GREEK ORANGE PHYLLO CAKE)

Portokalopita (Greek Orange Phyllo Cake) image

Portokalopita is a deliciously different cake, and a must-try for anyone who is afraid of phyllo. Why? Because here the phyllo is shredded to bits - the messier the better! The gorgeous orange and cinnamon syrup ensures this cake stays beautifully moist.

Provided by Diana Moutsopoulos

Categories World Cuisine Recipes European Greek

Time 2h25m

Yield 12

Number Of Ingredients 11

Ingredients

2 cups white sugar
1 ½ cups water
1 teaspoon ground cinnamon
1 orange, halved
1 (16 ounce) package phyllo dough
3 oranges
5 eggs
1 (7 ounce) container Greek yogurt
¾ cup olive oil, divided
½ cup white sugar
1 tablespoon baking powder

Steps:

Combine 2 cups sugar, water, and cinnamon in a saucepan over medium-high heat. Squeeze in orange juice and add juiced halves. Bring to a boil and boil vigorously for 8 minutes. Remove from heat and allow to cool while you prepare the cake.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with some olive oil.
Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients. Cut 1 orange in half, and slice 1 half into very thin half-moons to garnish the cake. Zest and juice the remaining 2 1/2 oranges.
Combine orange juice, orange zest, eggs, yogurt, olive oil, 1/2 cup sugar, and baking powder in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour orange and egg mixture over the shredded phyllo in the baking pan. Stir everything together gently to ensure that the egg mixture is evenly distributed. Garnish top of the cake with the orange slices.
Bake in the preheated oven until the top is golden and the filling set, about 45 minutes. Remove from the oven and immediately pour the cooled syrup over the hot cake. Set aside for at least 1 hour, until most of the syrup has soaked in. Slice into squares and serve.

Nutrition Facts : Calories 465.4 calories, Carbohydrate 67.7 g, Cholesterol 81.3 mg, Fat 19.5 g, Fiber 1.9 g, Protein 6.7 g, SaturatedFat 3.9 g, Sodium 305.4 mg, Sugar 46.7 g

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