Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Recipe by
The soft ricotta and pear cake is a tall, fluffy dessert ideal for breakfast and a snack. A cake without butter and without oil; the "fat" component is simply provided by cow's milk ricotta. The cake is then enriched with plenty of Abate pears cut into pieces, which make this dessert even more,
Portion: the weight of the ingredients divided by 10 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: To prepare the soft ricotta and pear cake, start by peeling the pears, remove the core and cut them into rather small cubes. Put them in a bowl with a little lemon juice so they don't turn brown.
Step 2 of 6: Beat the sugar with the ricotta using a whisk (or in a stand mixer), then add the seeds from the vanilla pod. Then incorporate the 3 eggs one at a time and continue beating the mixture.
Step 3 of 6: 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 get a smooth batter.
Step 4 of 6: Fold in the diced pears and mix them into the batter. Butter and flour a 24 cm springform pan well, pour in the cake batter and level it well using a spatula.
Step 5 of 6: At this point, bake the cake at 180°C (static oven) for 50/70 minutes, until inserting a wooden skewer into the center of the cake, it comes out dry
Step 6 of 6: Remove the soft ricotta and pear cake from the oven, let it cool slightly, unmold it and dust it with icing sugar before serving!
Add £241.90 to get free shipping
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving134 g · 1 of 10 | Per 100 g |
|---|---|---|
| Energy | 1,031 kJ246 kcal | 768 kJ184 kcal |
| Fat | 5.52 g | 4.11 g |
| of which saturated fatty acids | 2.87 g | 2.14 g |
| Carbohydrates | 43.74 g | 32.59 g |
| of which sugars | 23.44 g | 17.47 g |
| Fibre | 1.83 g | 1.36 g |
| Protein | 7.97 g | 5.94 g |
| Salt | 0.28 g | 0.21 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
