Fabrice Raugi’s recipe

Ingredients for 6 to 8 people

• 9 eggs
• 3 brocciu, or bushes (250 g each)
• 500 g of sugar
• the zest of 3 untreated lemons
• 1 vanilla pod
• ½ glass of brandy
• butter

The preparation

Heat the oven to 180°C. Drain the brocciu and crumble it, whisking with a fork. Incise and scrape the vanilla pod. In a salad bowl, mix the whole eggs, sugar, vanilla beans and brandy. Add the brocciu and lemon zest, then beat the mixture.
Butter a mold or pie dish. Pour the fiadone dough into the mold and put in the oven for 20 to 25 minutes, remove the cake when the top has started to colour. Allow the fiadone to cool before unmolding. Serve warm or cold.