Ricotta and pear bundt cake, another excellent alternative to the classic bundt cake, always the dessert that accompanies breakfast or snack in our families.
The ricotta and pear bundt cake has a compact batter, similar to those starting from a base of whipped butter and sugar, but which actually contains no butter.
The final result is a soft, moist cake thanks to the presence of blended pear and ricotta that give it a unique flavor. You could add pieces of pear, perhaps previously marinated with a bit of sugar and maraschino, or some chopped nuts.
In this recipe, I present the simple version, but no less tasty. It was very popular in the family and stays soft for a few days if kept in a cake container with a lid.
I remind you of other sweet recipes to enrich your tables in a genuine way
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 208.60 (Kcal)
- Carbohydrates 29.67 (g) of which sugars 13.72 (g)
- Proteins 5.06 (g)
- Fat 8.64 (g) of which saturated 2.25 (g)of which unsaturated 6.01 (g)
- Fibers 0.66 (g)
- Sodium 29.74 (mg)
Indicative values for a portion of 68 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggs
- 4.2 oz sugar
- 1 pear (the pulp)
- 4 tbsp vegetable oil
- 5.3 oz ricotta
- 1 lemon zest
- 1.2 cups all-purpose flour
- 0.4 cup potato starch
- 1 packet baking powder
Tools
For baking this bundt cake, I recommend a 20 cm diameter mold.
- 1 Electric Whisk
- 1 Bundt Cake Pan
- 1 Hand Blender
Preparation
A really tasty bundt cake even in the simple version as you see in the photo, easy and quick to prepare.
The first step to prepare the ricotta and pear bundt cake is to peel the pear, removing the stem and core. Chop the pulp to blend it with the vegetable oil. I personally use an immersion blender with its measuring cup to blend the pear. Don’t worry if it tends to darken a couple of minutes after blending; to avoid this, you could add a teaspoon of lemon juice, but it’s not mandatory.
Now put the two eggs in a large bowl, add the sugar, and with the electric whisk, beat the eggs until they are well puffed and pale. Then add the pear pulp you have blended, and while continuously mixing with the electric whisk, add the ricotta, lemon zest, flour, potato starch, and finally the baking powder. There’s no need to sift the flour with the baking powder, but check that the baking powder packet isn’t granular; if so, pass it through a sieve.
Now that the batter is ready, butter and flour the bundt cake pan, always removing excess flour to prevent it from burning during baking. To avoid this, just turn the pan upside down, and the flour not stuck to the butter will automatically fall on the work surface. Pour the batter into the pan and bake in a preheated oven at 356°F (180°C) for about 30 minutes; the surface should be well browned, but always do the toothpick test before removing from the oven. Once the toothpick comes out dry, your bundt cake is ready.
NOTES
As previously mentioned, you could add dark chocolate chips to the batter, or pear pieces marinated with sugar and maraschino, or sprinkle the surface with hazelnut grains or walnut halves.
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Frequently Asked Questions
Can sugar be replaced with erythritol?
Yes, you can make the same bundt cake without sugar by replacing it with erythritol, keeping the same grams as the sugar and, if available, adding 10g of inulin while reducing the potato starch by 10g.
