The soft ricotta and pear cake is a tall and fluffy dessert ideal for breakfast and snacks. A cake without butter and without oil; the "fat" component is provided simply by the cow's ricotta. The cake is then enriched with plenty of Abate pears cut into pieces, which make this dessert even more,
To prepare the soft ricotta and pear cake, start by peeling the pears, removing the core and cutting them into fairly small cubes. Put them in a bowl with a little lemon juice to prevent them from browning.
Whisk the sugar with the ricotta (by hand or in a stand mixer), then add the seeds from the vanilla pod. Then incorporate the 3 eggs one at a time, continuing to beat the mixture.
Add the grated lemon zest. Sift the flour with the baking powder and add them to the mixture, stirring with a wooden spoon until you obtain a smooth batter.
Fold in the diced pears and combine them with the batter. Butter and flour well a 24 cm springform pan, pour in the batter and level it with a spatula.
At this point bake the cake at 180°C (conventional oven) for 50–70 minutes, until a wooden skewer inserted into the center comes out dry.
Take the soft ricotta and pear cake out of the oven, let it cool slightly, remove it from the pan and dust 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's 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 |
