Are you looking for the perfect dessert to beautifully end a meal without feeling heavy?
After a tasty savory first course or a delicious chicken alla cif ciaf, a touch of exotic and light sweetness is just what you need.
Often, however, preparing a dessert seems like an impossible task, made up of complicated recipes and hard-to-find ingredients.
But that’s not the case here.
Forget everything you know about elaborate desserts: the Quick Prickly Pear Cake is the solution you’ve been looking for.
This fruit, the undisputed symbol of Mediterranean lands with its unmistakable flavor, becomes the protagonist of a recipe that will surprise you with its simplicity and incredible softness.
Few steps, essential ingredients, and a final result that will conquer everyone, making dessert the most anticipated moment of the day.
Get ready to bring a slice of pure autumn magic to the table, easy to make but unforgettable on the palate.
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- Difficulty: Very easy
- Cost: Affordable
- Rest time: 8 Hours
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Fall
- Energy 227.10 (Kcal)
- Carbohydrates 34.84 (g) of which sugars 16.67 (g)
- Proteins 4.75 (g)
- Fat 8.68 (g) of which saturated 5.18 (g)of which unsaturated 3.32 (g)
- Fibers 1.88 (g)
- Sodium 23.86 (mg)
Indicative values for a portion of 110 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
- 1 3/4 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup whole milk
- 5 1/2 tbsp butter
- 2 eggs
- 1 packet baking powder
- 5 prickly pears (Ripe)
- to taste lemon juice
- to taste powdered sugar
Tools
- 1 Mixer Bosh
- 1 Bowl Pyrex
Steps
Prepare the batter: In a large bowl, beat the eggs with the sugar until you obtain a light and frothy mixture.
Add the melted butter, milk, and lemon juice, mixing well.
Finally, gently incorporate the sifted flour with the baking powder.
Clean and cut the prickly pears:
Wear gloves to handle the prickly pears, peel them carefully, and cut them into cubes.
Add the fruit cubes to the batter and mix with a spatula until they are well distributed.
Bake and let rest:
Pour the batter into a previously buttered and floured cake pan.
Bake in a preheated static oven at 356°F for about 30-35 minutes.
Once cooked, let the cake cool completely before removing it from the mold.
Decorate and enjoy: Before slicing the cake, dust the surface generously with powdered sugar.
It’s now ready to be served and enjoyed.
Tips, Variations, and Storage
Tips:
Choose the right prickly pears: Prefer ripe but still firm fruits.
Avoid overly soft ones, which may release too much water into the batter.
Don’t overmix:
After adding the flour, mix just enough to combine the ingredients.
Over-mixing can make the cake less soft.
Serve it best: This cake is delicious on its own, but for an extra touch, serve it warm with a scoop of vanilla ice cream or whipped cream.
Variations:
With spices: For a more enveloping flavor, add a teaspoon of cinnamon or a pinch of ground ginger to the batter.
With nuts: If you like crunchiness, you can add a handful of sliced almonds or chopped walnuts to the batter before baking.
For a citrus touch: To enhance the delicate flavor of prickly pears, add the grated zest of an untreated lemon or orange.
Storage: At room temperature: If the cake is consumed within 2-3 days, you can store it at room temperature, covered with a glass dome or plastic wrap to maintain its softness.
In the fridge: For longer storage (up to 4-5 days), place it in an airtight container in the refrigerator.
Before serving, let it come to room temperature for a few minutes.
Freezing: The cake can be frozen for up to a month.
Wrap it well in plastic wrap and then in aluminum foil.
To defrost, simply let it come to room temperature.
Frequently Asked Questions (FAQ)
Do I need to remove the seeds from prickly pears?
No, the seeds of prickly pears are edible and often left in.
If you prefer a smoother texture, you can pass the fruit pulp through a food mill or a sieve to remove them.
Can I substitute butter with oil?
Yes, you can.
For 5 1/2 tbsp of melted butter, you can use about 1/4 cup of vegetable oil (such as sunflower or corn oil) for a similar result in terms of softness.How do I know if the cake is done?
The cake is ready when a skewer inserted in the center comes out clean and dry.
The surface should be golden and the cake should feel elastic to the touch.
Is it possible to make a gluten-free or lactose-free version?
Yes, you can use a gluten-free flour (specific for desserts) and substitute the milk with a plant-based beverage (such as rice or almond milk).
In that case, use oil instead of butter for a completely lactose-free version.
