Pear and ricotta cake: the recipe to make it soft without wasting ripe pears. Soft and fragrant, the cake with ricotta and pears is a cake made without butter but with a lot of taste, perfect for a healthy and genuine breakfast or for a snack to be served with tea.
The cottage cheese is a great asset in the kitchen and also with pears can prepare simple breakfast pastries. The cake with ricotta and pears is a high and soft dessert, made without butter and without oil, ideal to be enjoyed with an orange juice or tea snack. Here is the very simple recipe of Pear and ricotta cake that allows you not to waste the pears that are too soft. Let’s see how to do it.
To enrich the cake you can add cocoa or chocolate chips, mixing these ingredients with ricotta, you can put the seeds of a vanilla bean or the orange and lemon peel or cinnamon. A versatile cake that can be prepared with what is there.
Let’s see how to make this recipe.
-200 gr of flour
-50 grams of cornstarch
-100 gr of sugar
-2 ripe pears
-150 ml of milk
-250 gr of ricotta
-50 ml of sunflower seed oil
-1 sachet of baking powder
-Whip the eggs with the sugar until a white and frothy mixture is obtained. Add the milk, ricotta, and oil and incorporate the ingredients.
-Put the flour, starch and baking powder and mix all the ingredients well to obtain a smooth, elastic and homogeneous mixture.
-Take an oven dish and cover it with cartaforno. Put half of the dough, then cut the pears into thin slices and arrange them on top.
-Now finish adding the dough and cover again with thinly sliced pear slices.
-Bake at 160 degrees for 25/30 minutes. Finally, let cool and sprinkle with powdered sugar.