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PEAR RICOTTA CAKE
Print Recipe

Pear Ricotta Cake

Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Servings: 10
Author: Lovoni
  • 6 large eggs
  • 3/4 cup granulated sugar
  • 1 tablespoon 15ml vanilla extract
  • 17.6 oz (500g) full-fat ricotta
  • 1 1/2 cups almond flour (meal)
  • 1/4 cup cornstarch cornflour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon plus extra for dusting
  • Pinch of salt
  • Powdered sugar for dusting

FOR THE PEARS

  • 6 small firm, ripe pears, peeled (I used small Bartlett pears)
  • 1 cup granulated sugar
  • 2 cinnamon sticks
  • 1 quart (1 liter/4 cups) water

To make the pears:

  • Place the pears, sugar, cinnamon sticks & water in a large saucepan over medium heat. Cook, covered, 5 to 10 minutes until pears start to soften. Carefully remove the pears and set aside to cool. The pear-infused syrup that’s left is good in cocktails or drizzled warm over the cake when serving.

To make the cake:

  • Grease and line base and side of a 9-inch (24cm) round springform pan. Preheat the oven to 350°F (180°C).
  • Whisk eggs, sugar, vanilla and ricotta together in a large bowl until well combined and no there are no lumps. Add the almond meal, cornstarch, baking powder, cinnamon and salt; stir to combine.
  • Pour the mixture into the prepared pan. Arrange the pears, nestling them into the cake mixture making sure they don’t touch the side of the pan. Bake for 1 hour 10 minutes or until cooked when a skewer inserted in the center of the cake comes out clean. Allow the mixture to cool in the pan before carefully removing the ring.
  • Place the cake on a stand of platter and dust with powdered sugar & cinnamon. Serves about 10