Pear and Ricotta Cake

Preparation

1. STEP 1 OF 10

   First of all, line the cake pan, sprinkle a pinch of butter on the edges and bottom, then place the cut parchment paper and make it adhere.

2. STEP 2 OF 10

   Then proceed to clean the pears, wash them, peel them, remove the seeds, and cut them into thin slices lengthwise, then into five horizontally.

3. STEP 3 OF 10

   Preheat the oven to 180°C in static mode up and down.

4. STEP 4 OF 10

   Combine the eggs with the sugar and beat with an electric whisk until you get a light and voluminous mixture. Then add the honey, from here you can mix with a hand whisk.

5. STEP 5 OF 10

   Add the oil, ricotta, and milk, all at room temperature.

6. STEP 6 OF 10

   Sift the flour, starch, and baking powder, incorporate little by little trying not to deflate the mixture.

7. STEP 7 OF 10

   Add a generous pinch of salt, then dip the pears and add the cinnamon.

8. STEP 8 OF 10

   Mix until you have a homogeneous mixture, pour everything into the cake mold, if you want you can decorate with more pear strips.

9. STEP 9 OF 10

   When the oven is ready, bake on the second to last shelf from the bottom, for about 60 minutes.

10. STEP 10 OF 10

    Obviously, every oven is different, even the size of the mold makes a difference, because the narrower it is, the longer the cooking time will increase. So toothpick test from 45 minutes onwards, never open the oven before the cake starts to rise.

Suggestions

• 26 cm cake pan

General Information

Analysis

Macronutrients (100 gr)