Pear Ricotta Cake is loved for its sweetness and soft, melt-in-your-mouth texture. If you enjoy fruit desserts, this is a recipe you have to try!
The blend of pears and ricotta is simply delicious, giving the cake a creamy, dreamy texture. It’s a wholesome treat with a touch of elegance, perfect if you’re after a healthy dessert option.
The batter is super light since there’s no butter or oil. Ricotta cheese takes their place, making the cake softer and lighter. And thanks to the natural sweetness of the pears, you don’t need to add much sugar.
In short, Pear Ricotta Cake is a wonderful way to enjoy a treat without feeling weighed down or counting too many calories. The ricotta keeps it creamy and fluffy, while the chunks of pear in the batter and slices on top add both flavor and a lovely look.
Before baking, sprinkle a little granulated sugar on top. As it melts, it forms a golden, irresistible crust over the pears. For a final touch, dust the cake with powdered sugar for extra beauty.
This cake is perfect for breakfast or as a snack. And with its refined taste, it also makes a great dessert for special meals—try serving it with a scoop of gelato or a spoonful of zabaglione cream.
Follow my step-by-step recipe, and enjoy every bite of this delightful Italian Pear Ricotta Cake!
Ingredients
Prep Time: 15 Min | Cook Time: 50 Min | Servings: 6
Doses for a 20 cm (8 inch) non-stick springform pan
- 3 pears
- 2 eggs
- 130 g (¾ cup) of granulated sugar
- 250 g of ricotta cheese
- 150 g (1 cup) of flour
- 8 g (2 teaspoons) of baking powder
- ½ organic lemon zest
- powdered sugar, to sprinkle
Kitchen Tools and Equipment
Given the simplicity of the recipe, no specific tools are necessary.
- In any case, you will definitely need a large bowl and an electric hand whisk or electric stand mixer to whip the eggs optimally with the sugar and egg whites until stiff.
- To flavor the pear and ricotta cake with some lemon zest, you will need a good citrus grater.
- Finally, it's best if you have a nonstick baking pan to comfortably unmold the cake.
Instructions
Step 1) - Start by peeling the pears. Cut half of them into small chunks; these pieces will go directly into the batter. Slice the other half into thin slices, which you’ll use to decorate the top of the cake later. Set both aside for now.
Then grate the rind of half a lemon and set aside.
Step 2) - Separate the egg yolks from the egg whites. Place the egg whites in a bowl and whisk them until stiff peaks form. Set aside.
Step 3) - In a separate bowl, mix the egg yolks and sugar until the mixture becomes light and fluffy.
Now, add the ricotta cheese to the egg yolk mixture. Stir until everything is smooth and well combined.
Step 4) - Add the flour, baking powder, and grated lemon peel to the bowl with the yolk and ricotta mixture. Stir everything together until there are no lumps, and the batter is smooth.
Step 5) - Add the small chunks of pear to the batter. Using a spatula, fold them in until the pear chunks are evenly distributed.
Now, take the whipped egg whites and gently fold them into the batter, a little at a time. Use an upward motion, mixing carefully to keep the batter light and airy.
Step 6) - Line a 23-cm (9-inch) cake pan with baking paper, then pour in the batter. Use a spatula to spread it evenly across the pan’s surface.
Take the pear slices you set aside earlier and arrange them in a circular pattern on top of the cake, creating a decorative, sun-like design.
Step 7) - Sprinkle a little sugar over the surface to give it a golden, caramelized finish. Bake the cake in a preheated oven at 180°C (350°F) for about 50 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean, the cake is ready. If the toothpick has wet batter on it, bake for an additional 10 minutes.
When the cake is baked and golden-brown, remove it from the oven and let it cool slightly. Once it’s lukewarm, take it out of the pan and dust it with powdered sugar for a finishing touch.
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Storage
You can store Pear and Ricotta Cake in a cool, dry place for around 3 to 4 days. Just make sure it’s covered well to keep it fresh and to prevent it from drying out.
However, if the weather is warm or during the summer months, it’s best to keep the cake in the refrigerator. The cooler temperature will help maintain its soft, creamy texture and ensure that the ricotta and fruit stay fresh.
Before serving, you can let it sit at room temperature for a bit to bring back its softness and full flavor.
Tips and Variations
Make It Ahead: If you have some extra time, prepare this cake a day in advance and let it rest in the refrigerator overnight. This allows the cake to firm up, and the flavors meld beautifully. Just remember to take it out of the fridge at least 30 minutes before serving so it reaches the perfect temperature.
Best Pear Varieties: For the ideal texture and flavor, use pear varieties like Williams, Conference, or Abate. These types are sweet, firm, and hold up well during baking. Make sure the pears are ripe but not overly soft for the best results.
Choosing the Ricotta: You can use either cow’s or sheep’s milk ricotta. Sheep’s ricotta has a slightly richer flavor if you prefer a bolder taste. Be sure to drain any excess buttermilk and use well-dried ricotta for a smooth batter.
Delicious Variations with Chocolate: This cake is versatile! Try adding dark chocolate chips for a touch of richness, or dust the top with cocoa powder instead of powdered sugar for a bittersweet finish.
Flavors to Add: I used lemon zest to add a fresh note to the cake, but you can also substitute with orange zest, vanilla extract, or even a dash of cinnamon for a warm, comforting flavor.
Adding Nuts: For extra texture and flavor, mix in some chopped walnuts or hazelnuts. They bring a delightful crunch and deepen the taste. You can fold the nuts into the batter or sprinkle them on top as decoration before baking.
Recipe Card
Italian Pear Ricotta Cake
Ingredients
- 3 pears
- 2 eggs
- 130 g granulated sugar - ¾ cup
- 250 g ricotta cheese
- 150 g flour - 1 cup
- 8 g baking powder - 2 teaspoons
- ½ lemon zest
- powdered sugar - to sprinkle
Instructions
- Start by peeling the pears. Cut half of them into small chunks; these pieces will go directly into the batter. Slice the other half into thin slices, which you’ll use to decorate the top of the cake later. Set both aside for now.
- Then grate the rind of half a lemon and set aside.
- Separate the egg yolks from the egg whites. Place the egg whites in a bowl and whisk them until stiff peaks form. Set aside.
- In a separate bowl, mix the egg yolks and sugar until the mixture becomes light and fluffy.
- Now, add the ricotta cheese to the egg yolk mixture. Stir until everything is smooth and well combined.
- Add the flour, baking powder, and grated lemon peel to the bowl with the yolk and ricotta mixture. Stir everything together until there are no lumps, and the batter is smooth.
- Add the small chunks of pear to the batter. Using a spatula, fold them in until the pear chunks are evenly distributed.
- Now, take the whipped egg whites and gently fold them into the batter, a little at a time. Use an upward motion, mixing carefully to keep the batter light and airy.
- Line a 23-cm (9-inch) cake pan with baking paper, then pour in the batter. Use a spatula to spread it evenly across the pan’s surface.
- Take the pear slices you set aside earlier and arrange them in a circular pattern on top of the cake, creating a decorative, sun-like design.
- Sprinkle a little sugar over the surface to give it a golden, caramelized finish. Bake the cake in a preheated oven at 180°C (350°F) for about 50 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean, the cake is ready. If the toothpick has wet batter on it, bake for an additional 10 minutes.
- When the cake is baked and golden-brown, remove it from the oven and let it cool slightly. Once it’s lukewarm, take it out of the pan and dust it with powdered sugar for a finishing touch.
Allyson says
This pear ricotta cake looks great!
Giovanna Fecci says
Can you freeze pear and ricotta torta? Also, torta di mele?
Barbara Felicità Lucchini says
Yes, you can freeze pear ricotta cake as well as torta di mele. Make sure to wrap them tightly in plastic wrap and store them in an airtight container. Thaw them in the fridge before serving for the best texture.