The ricotta and pear soft cake is a tall and fluffy dessert ideal for breakfast and snack time. It is a cake without butter and oil; its "fatty" component comes purely from the cow's ricotta. The cake is then enriched with plenty of chopped Abate pears, making this dessert even more delicious.
To prepare the ricotta and pear soft 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 browning.
Whisk the sugar with the ricotta using a whisk (or a stand mixer), then add the seeds from the vanilla pod. Incorporate the 3 eggs one at a time and continue beating the mixture.
Add the grated lemon zest. Sift the flour with the baking powder and combine them into the mixture, stirring with a wooden spoon until you obtain a smooth batter.
Fold in the cubed pears and mix them into the batter. Grease and flour a 24 cm round springform pan, pour in the cake batter, and level it off using a spatula.
Now 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 ricotta and pear soft cake from the oven, let it cool slightly, unmold it, and dust it with powdered sugar before serving!
The ricotta and pear soft cake keeps for 2-3 days under a glass dome. If you wish, you can freeze the cake once it is baked and cooled.
Italy
| 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 |
