Ricotta Pear Cake
Most amazing and simple cake with Ricotta, pears, lemon and almond makes wonderful desert, and is healthy enough to eat for breakfast.
Servings: 8 slices
Calories: 294kcal
Ingredients
- 3 eggs
- 2/3 cup sugar
- 1 cup ricotta cheese, or farmers cheese
- 1 teaspoon vanilla extract
- zest of 1 lemon
- juice of half lemon
- 1.5 cup all-purpose flour sifted (I use Jovial Einkorn wheat)
- 1/2 cup almond flour sifted
- 1.5 teaspoons baking powder
- 1/2 teaspoon salt
- 2 pears peeled
Instructions
- Preheat oven to 350ºF (180ºC).
- Prepare 9" cake pan - I line the bottom of mine with parchment paper.
- Using a hand mixer, or stand mixer with whisk attachment, mix eggs and sugar until pale and creamy.
- Add 1 cup ricotta, 1 teaspoon vanilla, zest of 1 lemon and juice of 1/2 lemon. Mix until smooth.
- Fold the rest of the ingredients - 1.5 cup flour, 1/2 cup almond flour, 1.5 teaspoon baking powder and 1/2 teaspoon salt. Gently mix until batter is uniform, don't over mix.
- Cube 1 pear and fold it into the batter.
- Transfer batter to the cake pan.
- Slice the other pear diagonally, and arrange slices on top of the batter.
- Bake 40-45 minutes, until the top turns golden.
- To unmold, run a sharp knife along the sides; invert the cake onto a plate or cutting board, peel off parchment paper, then flip it back to a serving dish.
- Enjoy warm or cold.
Notes
- Any pear variety works. I love Anjou.
- You don't have to peel the pears, there is no difference in taste or texture. The only thing is the skins brown on top and look less pretty.
Nutrition
Serving: 1slice | Calories: 294kcal | Carbohydrates: 44g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 77mg | Sodium: 275mg | Potassium: 132mg | Fiber: 3g | Sugar: 21g | Vitamin A: 237IU | Vitamin C: 2mg | Calcium: 139mg | Iron: 2mg