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Italian Pear Ricotta Cake
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.
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.
Nutrition
Serving: 100gCalories: 320kcalCarbohydrates: 56gProtein: 9gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 76mgSodium: 199mgPotassium: 195mgFiber: 3gSugar: 31gVitamin A: 287IUVitamin C: 4mgCalcium: 185mgIron: 2mg
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