Corsicans Swap Butter for This Ingredient for Fluffier Cakes – Discover the Melty Secret!

Though he spends most of his time between Paris and the Vosges, his native region, Laurent Mariotte has a passion for exploring French localities in search of culinary delights. From Corsica, he brought back the recipe for a lesser-known yet incredibly simple to prepare dessert. Thanks to a quintessential ingredient from the island, this indulgent cake remains delightfully light. Its fresh, tangy flavor is sure to make you fall in love…

What’s it called? The fiadone! Typically enjoyed during the winter, it’s made with brocciu, the island’s staple cheese. Produced from the whey of Corsican sheep’s milk, it adds a fresh, milky flavor to sweet dishes like the imbrucciata, a sweet lemon tart, and, of course, the famous fiadone, another citrusy cake. What’s more, it can replace butter and flour due to its unique, perfectly melting texture.

You won’t need to get out your electric mixer or food processor for this recipe; it’s that simple. Just mix the ingredients with a regular whisk and pop it in the oven for forty-five minutes at 350°F (180°C). And if you can’t find brocciu at your local cheese shop, feel free to substitute it with brousse or even ricotta.

• 5 eggs
• 160 g of sugar
• 1 organic lemon
• 500 g of brocciu or ricotta
• A dash of citron liqueur
• A dab of butter

Before you start, preheat your oven to 350°F (180°C).

1. In a mixing bowl, whisk the eggs and sugar until the mixture is frothy. Add the zest from half the lemon.

2. Continue whisking as you gradually add the brocciu or ricotta. Then pour in a dash of citron liqueur and mix well.

3. Pour the mixture into a 22 cm diameter cake pan that has been previously buttered. Bake for 45 minutes at 350°F (180°C).

To check if the fiadone is done, Laurent Mariotte suggests poking it with a knife blade. If it comes out clean, the cake is ready; if not, let it sit a few more minutes in the oven that’s turned off but still warm. Once decorated with any remaining lemon zest, let it cool down before you dig in and enjoy!