If there’s one cake that Corsica is famous for, it’s the fiadone. It’s a kind of fragrant cheesecake whose main ingredient is—you guessed it— Brocciu. This national cheese gives the fiadone a light, melt-in-your-mouth texture, complemented by the citrusy aroma of lemon.
Let me share my favorite recipe with you—one that’s been approved by Minà, the family’s grandma, who’s been indulging in it for decades.
Brocciu… or Ricotta?
Before we begin, a quick reminder about Brocciu is in order. It’s a fresh sheep’s- or goat’s-milk cheese made from milk and whey (which gives it a creamier texture). It’s actually quite well-known. It’s had AOC status since 1998. In terms of taste and texture, it’s similar to ricotta or brousse, but honestly, it’s one of a kind.
Can’t find any brocciu in your area? That’s too bad, but that’s often the case. And above all, the brocciu has to be very fresh; otherwise, it will taste a little too salty and your fiadone will be a little too dry.
You can use ricotta instead, but be sure to adjust your recipe accordingly, as the results may vary slightly. The taste will also be different.
Ingredients:
- 500 grams of brocciu
- 4 eggs
- 180 grams of sugar
- 1 tablespoon of flour
- 1 lemon zest
- 2 tablespoons of brandy
Preparation:
First, let’s start with the lemon. Once you’ve scrubbed and washed the lemon, remove half the zest using a vegetable peeler or a zester (if you have one). Finely chop the strips of zest.
To save time, preheat the oven to 180°C.
Use a fork to mash the cheese. There will still be small pieces—that’s normal and actually perfect for showing that it’s homemade. If you’d like a smoother texture, you can also blend it in a food processor. And if, by some happy coincidence, you have any Brocciu left over, save it and serve it with a little sugar and a splash of brandy. Just like in Corsica.
In a mixing bowl, combine the eggs, sugar, and lemon zest. Add the spoonful of flour. Whisk until the mixture is frothy.
You can then gradually add the Brocciu and drizzle with brandy.
Now all that’s left to do is pour the batter into a high-sided baking dish that has been buttered. Here’s a little tip to keep the cake from sticking: line the dish with a sheet of parchment paper.
Place the dish in the oven and bake for about 35 minutes, until the cake is golden brown. To check if the fiadone is done, insert a knife blade. If it comes out clean, the cake is done. But you’ll have to wait a little longer before you can enjoy it—fiadone tastes best when served cold.
The Fiadone Tasting
To impress your guests, you can serve the fiadone with a little myrtle liqueur or a red berry coulis. Mmm.
If you have any Fiadone left over, you can store it in the refrigerator for a few days. But don’t keep it for more than 2–3 days; the fresh cheese won’t keep well that long.
