Friday was bundtcake day! Who knew? If you are into social media and browse Instagram, you would know that everyone is updated except me and my friend Gaetana Picone, because unaware of this occurrence, we chose to make a dessert together – and of course, a bundtcake – not to follow trends that often dictate it, but just for the pleasure of planning something together! Those who followed our stories know that our virtual friendship recently turned into a real one! We met in person and discovered the strong empathy between us. Two days with her made me realize that life unexpectedly gives us unexpected joys and the opportunity to enrich our emotional sphere with the acquaintance of extraordinary people in their way of approaching you, with their extreme friendliness, cheerfulness, and also their gentle presence in the most important and delicate moments. So allow me if today instead of celebrating the National Bundt Day, I prefer to celebrate Friendship in its purest sense! This dessert is its emblem, and it was fun and enriching to work together with someone as great as Gae. The choice of ingredients led us to a definitive agreement: a dough based on ricotta and pears with a glazed dark chocolate coating and caramelized pear chips to serve to guests on each slice. Plus, it’s gluten-free, making it perfect for those who are gluten intolerant! Absolute delight! Can you ask for more?
Bundt cake lovers? Try these delicious recipes too:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 24 Ø mold
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients for the bundtcake:
- 1 3/4 cups rice flour
- 1 cup tbsp potato starch
- 3/4 cup brown sugar
- 12 oz sheep ricotta
- 3 eggs (room temperature)
- 6 tbsp rice milk
- 1 Abate pear
- 1 1/2 lemon (untreated)
- 1 packet gluten-free baking powder
- to taste ground cinnamon
- 5 oz 70% dark chocolate
- 1/4 cup brown sugar
- 1/4 cup milk
- 1/4 cup fresh liquid cream
- to taste pistachio flour
- A few slices Abate pear
- to taste brown sugar
Preparation:
Start preparing your bundtcake by peeling, cleaning, and chopping the pear into small pieces, then drizzle them with lemon juice and sprinkle with a little sugar. In a bowl, beat with an electric mixer the eggs at room temperature for 2-3 minutes with the sugar, cinnamon, and grated lemon zest.
Once you have a frothy mixture, incorporate the ricotta, previously sifted.
Add the flours and baking powder previously sifted, alternating them with the rice milk, continuing to work with the mixer.
Once the mixture is ready, incorporate the pear pieces well-drained and lightly floured so they don’t sink into the batter during baking.
Transfer everything into your previously greased and floured mold and place in a preheated oven at 356°F for about 40 minutes, but the toothpick test will be the proof. Remove from the oven and let cool completely before unmolding.
Meanwhile, slice the pear for the caramelized chips, without peeling, making thin slices using a mandolin. Coat them in sugar as if breading them and caramelize on a baking sheet with parchment paper at 356°F for about 20 minutes. Remove them while still hot and transfer them immediately to a rack to cool.
Unmold your bundtcake and let it cool completely.
Proceed to prepare the glaze: finely chop the chocolate and set aside. In a saucepan, combine the milk, liquid cream, and sugar and heat until almost boiling. Turn off the heat and add the chopped chocolate. Stir and let it melt completely. Let cool for 10 minutes, then pour the glaze over the cake until completely covered. Garnish with pistachio flour and caramelized pears. And voilà…your ricotta, pear, and chocolate bundtcake is ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👉 You can store your ricotta, pear, and chocolate bundtcake at room temperature for 1-2 days. If temperatures are above average, you can refrigerate the cake.
