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,
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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.
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.
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.
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.
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
Remove the soft ricotta and pear cake from the oven, let it cool slightly, unmold it and dust it with icing sugar before serving!
The soft ricotta and pear cake keeps for 2-3 days under a glass dome. If you want, you can freeze the cake once it has been baked and cooled.
Italia
| Energy (kcal) | 166.92 |
| Carbohydrates (g) | 29.21 |
| of which Sugars (g) | 15.89 |
| Fat (g) | 3.77 |
| of which Saturates (g) | 1.99 |
| Protein (g) | 5.67 |
| Fiber (g) | 1.35 |
| Sale (g) | 0.12 |
