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Ricotta pie with saffron & orange syrup
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Prep Time:
40 minutes
Cook Time:
70 minutes
Total Time:
110 minutes
Indulge in Italian-style filo and ricotta pie drizzled with citrus syrup for a nutty autumn treat.
Ingredients:
  • Ground cinnamon, to dust
  • 150ml fresh orange juice
  • 100ml water
  • 100g (1/2 cup) caster sugar
  • 1 x 7cm cinnamon stick, coarsely broken
  • Large pinch of saffron threads
  • 150g butter, melted
  • 10 sheets filo pastry
  • 700g fresh ricotta
  • 125g (3/4 cup) icing sugar mixture
  • 3 eggs
  • 4.40 gm vanilla extract
  • 30.00 ml finely grated orange rind
  • 100g white chocolate, coarsely grated
  • 55g (1/3 cup) toasted pine nuts
Instructions:
  • Combine orange juice, water, sugar, cinnamon stick, and saffron in a saucepan over medium heat. Stir until sugar dissolves, then bring to a boil. Reduce heat and simmer for 10 minutes until syrup thickens slightly.
  • Preheat your oven to 180°C. Remove the base of a 22cm round springform pan, flip it, and reattach it. Brush the pan with melted butter for greasing.
  • Lay the filo sheets on a clean work surface and layer them with a dry tea towel followed by a damp tea towel to keep them moist. Brush one filo sheet with melted butter, fold it in half lengthways, and arrange it in the pan with the edges extending out. Repeat with 9 more filo sheets and butter, slightly rotating each sheet before adding it to fully cover the pan.
  • Combine ricotta, icing sugar, eggs, vanilla, and 1 tbsp of orange rind in a food processor. Blend until smooth. Fold in chocolate and 45g (1/4 cup) pine nuts.
  • Transfer the mixture into the pan and even out the top. tuck in the overhanging filo, one piece at a time, to cover the entire surface. Generously brush with melted butter. Put the pan on a baking tray and bake for 1 hour, rotating the pan halfway through until beautifully golden. Let it cool in the pan for 4 hours.
  • Remove the cinnamon stick from the syrup, then stir in the rest of the orange rind. Transfer the cake to a serving plate and dust it with ground cinnamon. Sprinkle with the rest of the pine nuts and drizzle with a bit of syrup. Cut into wedges and serve with the remaining syrup.

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