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Picture of Ricotta Filo Cake
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 4282 kcal 214 %
  • Fat 259 g 398 %
  • Saturated 108 g 538 %
  • Carbs 419 g 140 %
  • Fiber 30 g 121 %
  • Protein 99 g 197 %
  • Cholesterol 1355 mg 452 %
  • Sodium 1290 mg 54 %
  • Calcium 1668 mg 167 %
  • Magnesium 413 mg 98 %
  • Potassium 3167 mg 67 %
  • Iron 15 mg 84 %
  • Zinc 10 mg 87 %
  • Phosphorus 1810 mg 259 %
  • Vitamin A 1611 µg 179 %
  • Vitamin C 244 mg 271 %
  • Thiamin (B1) 2 mg 127 %
  • Riboflavin (B2) 4 mg 317 %
  • Niacin (B3) 15 mg 93 %
  • Vitamin B6 2 mg 121 %
  • Folate equivalent (total) 547 µg 137 %
  • Vitamin B12 6 µg 264 %
  • Vitamin D 6 µg 38 %
  • Vitamin E 25 mg 165 %
  • Vitamin K 47 µg 39 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Ricotta Filo Cake

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

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