Light ricotta cake with pears

image Already Friday, my goodness! After various rounds of houseguests, and with holidays coming soon, we emptied out the fridge of all the perishables, and this cake was one of the results. I am still testing baking with less sugar and butter, which sometimes works well. Sometimes it is less successful, which is usually signalled by my husband politely saying “It tastes…… healthy.” I made a really disastrous wholewheat zucchini lemon cake last weekend, that recipe needs more work. But when fruit or berries are included, the result is usually quite nice.

In Italy you might have a cake like this for breakfast, but we had it with a nice cup of tea. So I am bringing it to Fiesta Friday 30, with thanks to the hosts. Now, off to explore the other delicious contributions…. A very good weekend to all!

Light ricotta cake with pears
4 eggs, separated
100 grammes white sugar
85 grammes cane sugar
200 grammes ricotta
One lemon: zest and juice
300 grammes of plain flour (here, 00)
1 tsp baking powder
Pinch of salt
150 grammes of sliced pears
For serving: 1 tbs sifted icing sugar

Heat oven to 190C. Separate the eggs. In one bowl, beat the eggwhites stiff. In a second bowl, beat the four egg yolks with the sugar, then beat in the ricotta. Add zest and juice of one lemon. Stir in flour and baking powder, then fold in beaten eggwhites. Prepare a 24 cm springform tin: line it with baking parchment. Spoon in half the batter. Add a layer of thinly sliced pears, then top with rest of batter. Even it out, and pop into oven. Bake at 190C for 45 minutes or so, until lightly golden. Cool, dust with icing sugar and serve.
Ricotta cake with pears

Notes: this was baked for 30 min at 180C and still looked quite pale, so I upped the temperature to 190C and baked it another 15 min.
Fiesta Friday


39 thoughts on “Light ricotta cake with pears

    1. Apples are an excellent suggestion! Or plums, or maybe even drained pineapple. I just had pears to use up, but apples would be lovely. Interestingly I do not see much cinnamon in Italian apple cake recipes, but a pinch of that might be nice here.

    1. Ricotta is great in cheesecakes too, but I wanted a light cake this time, and it was good. Your herbed ricotta pasta looks wonderful, must try that soon!

    1. So true! My English in-laws are always suggesting tea.”Fancy a cup of tea?” Or “How about a nice cup of tea?” Coming from a coffee drinking family, I am adjusting…..

    1. Super! It would work with apples too, I just had ricotta in the fridge and pears to use up here and it worked well, bites of fruit without being too moist or mushy. Have fun experimenting!

  1. your cake looks fantastic. my daughter and I are making this cake today. would you mind explaining what the difference is between “white sugar” and “granulated sugar?”

    1. Hi there! Sorry to keep you waiting. White sugar and granulated sugar are the same. It gets a bit confusing between all the sugar types, in Italy we also have a granulated sugar that is light brown (but not the same as brown sugar). Sorry for not being more clear about that. How did the cake work out for you and your daughter?

      1. We had a great fun working on it but the cake did not come out as well as yours looked. there are many variables so we will try again after this version is gone.

      2. Sorry to hear that! As you say, there are so many variables – oven, flour, humidity? Glad you had fun baking, though! Thanks for the update!

    1. Thanks! I totally understand, I like peaches better in cake than au naturel myself (peaches are just more moist, so pears were easier to bake without the cake going soggy).

    1. How nice! It is a really easy cake, make the batter by whisking it all and then press in the apple slices. Might be nice with plums too. I hope it works for you!

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