Ricotta pie with saffron & orange syrup

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How to make Ricotta pie with saffron & orange syrup

  • Yield : 8
  • Prep Time : 0:40
  • Cook Time : 1:10
  • Total Time : 1:50

Ingredients

  • 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
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons finely grated orange rind
  • 100g white chocolate, coarsely grated
  • 55g (1/3 cup) toasted pine nuts
  • Ground cinnamon, to dust

Method

  • Step 1 Place the orange juice, water, sugar, cinnamon stick and saffron in a small saucepan over medium heat and stir until the sugar dissolves. Bring to the boil. Reduce heat to medium and simmer for 10 minutes or until the syrup thickens slightly.
  • Step 2 Preheat oven to 180°C. Release the base of a round 22cm (base measurement) springform pan. Invert the base and secure it back into the pan. Brush the pan with melted butter to grease.
  • Step 3 Place the filo sheets on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent the filo from drying out). Brush 1 filo sheet with melted butter. Fold in half lengthways and place in the pan, allowing the sides to overhang. Repeat with 9 more filo sheets and melted butter, turning each filo sheet slightly before placing in the pan, to line the pan completely.
  • Step 4 Place the ricotta, icing sugar, eggs, vanilla and 1 tablespoon of orange rind in the bowl of a food processor and process until smooth. Stir in the chocolate and 45g (1/4 cup) pine nuts.
  • Step 5 Pour into the prepared pan and smooth the surface. Fold in the overhanging filo, 1 piece at a time, to cover completely. Brush with melted butter. Place the pan on a baking tray. Bake, turning the pan 180 degrees halfway through cooking, for 1 hour or until golden. Set aside in the pan for 4 hours to cool.
  • Step 6 Remove cinnamon stick from syrup. Stir in remaining orange rind. Transfer the cake to a serving plate. Dust with ground cinnamon. Sprinkle with remaining pine nuts and drizzle over a little syrup. Cut into wedges and serve with the remaining syrup.

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