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.