A sunny dessert from Corsica: the Fiadone ! A fresh, lemony, flourless cake made with cream cheese (brocciu or ricotta). A quick and easy recipe with just 4 ingredients. You'll love its slightly moist and fluffy texture...
What you will like with this recipe
- flavors : the fiadone is delicately flavored with lemon zest.
- texture : moist thanks to the fresh cheese used (brocciu or ricotta), it is light and fresh to taste!
- difficulty level This cake is made in record time! It's really simple to make. To bake it, you need a round mold no larger than 20cm, otherwise the cake would be too flat.
Choose your ingredients wisely
- brocciu or ricotta : fiadone is a Corsican dessert made with fresh Corsican cheese (brocciu, which is best enjoyed from December to June). If you're outside of these dates, or if you can't find brocciu near you, then ricotta is a perfect substitute!
- lemon : only the zest is taken, which delicately perfumes the fiadone thanks to the essential oils it contains. It is therefore necessary to choose an untreated or organic lemon.
- eggs : their number is important but they are what hold the cake together (a bit like in baked cheesecakes). I used medium-sized eggs.
- sucre : I use regular powdered sugar for this recipe.
How to make a fiadone?
- We crumble it well cream cheese
- We take the lemon zest
- Apart, we beat the whole eggs with the granulated sugar
- On incorporates crumbled cheese and zest into the dough.
- We pour the dough into the buttered and sugared mold
- Let's get into the oven!
My tips for making your fiadone a success
- for a golden fiadone : I recommend coating the mold with a little sugar (in addition to the butter). Simply tap the mold with the palm of your hand to remove the excess.
- crumble the brocciu (or ricotta) well to obtain a homogeneous dough and avoid too many visible lumps after cooking.
- If you want a more "soufflé" result, you can beat your egg whites until stiff. instead of incorporating whole eggs. I prefer the unbeaten whole egg version, which is more melting, but it's all a matter of taste!
How to store fiadone?
Once done, I strongly advise you to add the fiadone in the fridge, it will only be better when tasted! You can keep it cool until About 2 days.
Other recipes to try
If you like lemon-flavored recipes, I recommend you take a look at these other recipes on the blog:
- Very moist lemon poppy seed cake
- No-Bake Lemon Cheesecake
- Homemade lemon curd
- Lemon Mousse
- Lemon poppy muffins
- Homemade lemonade
If you make this fiadone, please rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful homemade cakes!
Fiadone, The Corsican Recipe
A fresh, lemony cake, emblematic of Corsica, to prepare at home with just 4 ingredients!
Ingredients
- 500 g fresh Corsican brocciu OR ricotta
- 5 eggs medium caliber
- 110 g granulated sugar + for the mold
- 1 untreated lemon
Prepare in advance
- Preheat the oven to 180 ° traditional heat.
- Butter a 20cm round baking pan. Line the bottom with a round of baking paper. Line the sides of the pan with caster sugar, tapping the pan to cover everything, then remove the excess.
- Drain the cream cheese (brocciu or ricotta). Beat it with a whisk to crumble it.
- Wash the lemon and remove the zest with a zester.
- Separately, whisk the whole eggs with the powdered sugar. Add the crumbled cream cheese and lemon zest. Mix well to ensure it is as evenly distributed as possible (it's okay if there are still small pieces of cheese).
- Pour the batter into the prepared pan. Bake for about 30 minutes (depending on the oven). The top of the fiadone should be golden brown. If it's a little lacking in color, place it under the grill at the end of cooking, with the door open to keep an eye on it. Be careful, it cooks very quickly!
- Allow to cool completely in the mold before removing from the mold. Then place in the refrigerator until ready to eat.
Notes
You can keep the fiadone in the refrigerator for up to About 2 days.
Hello Aurélie,
Your recipes are tasty! and appeal to those who aren't fans of classic desserts that are too sophisticated or too rich!
They also discover some desserts from French culinary heritage!
Sincerely.
frederique
Thank you Frédérique! I'm really happy that you like my recipes, I try to make desserts easier for as many people as possible! See you soon :)
Always good recipes, thank you.
Thank you very much Cricri! See you soon :)
Made yesterday, we loved it! Thank you for your quality recipes
Thank you very much, Ingrid! I'm glad you liked this fiadone! See you soon :)
Hello Lilie,
I made a fiadone this weekend. It's definitely the perfect dessert for the moment: very fresh, slightly lemony, and above all... so simple to make.
Thank you very much
Thank you Elisabeth! I'm glad you like the Corsican fiadone! See you soon :)
As surprising as it is excellent. It's hard to beat the ease/quality ratio.
Thank you, yes extremely easy to do! See you soon :)
Awesome! I'm a French teacher in England, and now I welcome adults into my home for coffee and a slice of cake, while chatting in French. Lilie's recipes are fantastic because they're super easy and often have a bit of cultural interest too. Thanks Lilie!
Hello Melissa, and thank you for your message! I'm delighted that my recipes are following you to England! See you soon :)
Simple, quick, but impressive! Fresh and delicious, and with a little raspberry coulis, it's wow!
Thank you Viviane! See you soon :)