This dish is from the Island of Corsica. It's the most popular Corsican family cake and is made with "brocciu", a fresh ewe's or goat's milk cheese that resembles ricotta but is a little stronger in flavour.
- 500 g (1 lb 2 oz) fresh brocciu cheese (or ricotta or ewe’s milk ricotta)
- a little butter to grease the cake tin
- 200 g (7 oz) caster sugar
- 1 lemon, finely zested
- 2 tbsp lemon juice
- 1 tbsp alcohol of your choice (Grappa is nice)
- 5 eggs (60 g each)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 1 hour
Place the fresh cheese in a muslin cloth over a colander or bowl and refrigerate for 1 hour to drain off the excess liquid.
Preheat the oven to 180°C (350°F/Gas 4). Butter a 20 cm cake tin.
In a bowl, combine the cheese with 50 g (2 oz) caster sugar and the lemon zest. Mix in the lemon juice and alcohol.
In another bowl, whisk the eggs with the remaining sugar for about 5 minutes until foamy. Slowly whisk in the cheese preparation to obtain a creamy texture. Transfer the mixture to the cake tin and bake in the oven for about 45 minutes.
Allow to cool before turning out.
Serve with fresh berries and dust with icing sugar.
Photography by Benito Martin
Styling by Jerrie-Joy Redman-Lloyd