The pear and ricotta cake is soft, fragrant and easy to make. A ricotta-based batter, butter-free, flavored with rum and enriched with pieces of canned pear (but you can also use fresh pears, preferably sweet and juicy, to prepare this dessert). For an even more indulgent version, I recommend adding raisins or dark chocolate chips to the batter. A perfect homemade snack or breakfast, simple and genuine. Below, see what you need to make this delicious pear and ricotta cake:
More ricotta desserts recipes:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
Ingredients
- 3 eggs
- 3 cups all-purpose flour
- 10 tbsp potato starch
- 1.5 cups ricotta cheese
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 2/3 cup milk
- a pinch of salt
- grated zest of 1/2 lemon
- 1 small shot of rum (about 1.5 fl oz) (optional)
- 1 packet baking powder
- 1.5 cups canned pears (already drained)
Steps
In a bowl, beat the eggs with the sugar and a pinch of salt. Add the ricotta, the rum, the grated lemon zest and continue mixing with electric beaters.
Add the milk and the oil in a thin stream and, finally, fold in the flour sifted together with the potato starch and the baking powder.
Once you have a smooth, lump-free batter, add the pears cut into small cubes (or thin slices) and gently fold them into the batter with a spatula.
Butter and flour a 24–26 cm (about 9.5–10.25 in) diameter cake pan and fill it with the batter, leveling the surface well.
Bake the cake in a preheated oven at 356°F (180°C) for about 40 minutes, until golden, performing the usual toothpick test.
Once removed from the oven and well cooled, if desired, dust the pear and ricotta cake with powdered sugar.
Enjoy and… see you in the next recipe!
If you try this recipe, make sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
