The soft ricotta and pear cake is a tall and fluffy dessert ideal for breakfast and snack time. A cake without butter and oil; the "fat" component is simply provided by the cow's milk ricotta. The cake is then enriched with plenty of Abate pears cut into pieces, making this dessert even more delicious.
To prepare the soft ricotta and pear cake, start by peeling the pears, removing the central core, and cutting them into fairly small cubes. Place them in a bowl with a little lemon juice to prevent them from browning.
Beat the sugar with the ricotta using a whisk (or in a stand mixer), then add the seeds from the vanilla pod. Incorporate the 3 eggs one at a time and continue to beat the mixture.
Add the grated lemon zest. Sift the flour with the baking powder and add it to the mixture, stirring with a wooden spoon until you obtain a smooth batter.
Incorporate the pear cubes and mix them into the batter. Grease and flour a 24 cm springform pan well, pour the cake batter into it, and level it with a spatula.
At this point, bake the cake at 180°C (static oven) for 50/70 minutes, until a wooden skewer inserted into the center of the cake comes out dry.
Remove the soft ricotta and pear cake from the oven, let it cool slightly, remove it from the mold, and sprinkle it with powdered sugar before serving!
The soft ricotta and pear cake keeps for 2-3 days under a glass dome. If you wish, you can freeze the cake once it is baked and cooled.
Italia
| Energy (kcal) | 172.43 |
| Carbohydrates (g) | 25.41 |
| of which Sugars (g) | 14.61 |
| Fat (g) | 3.96 |
| of which Saturates (g) | 1.99 |
| Protein (g) | 5.89 |
| Fiber (g) | 1.86 |
| Sale (g) | 0.15 |
