This simple ricotta pear cake with raisins is light, moist and scented with cinnamon and orange. It is packed with fresh seasonal pears and is perfect for a cozy fall evening at home. Ricotta and pear puree make this dessert soft and moist, excellent to serve as a dessert or for afternoon tea. Ricotta pear cake with raisins is also light thanks to the use of ricotta and oil instead of butter, a healthy but delicious dessert.
Ingredients
- 2 cupsflour
- 4eggs
- 1 tablespoonbaking powder
- 1 cupricotta cheese
- 3/4 cupsugar
- 1 teaspooncinnamon powder
- 1orange (juice and zest)
- 1/4 cupolive oil
- 1pear
- 1/2 cupraisin
Tools
- 1 Whip
- 2 Bowls
- 1 Baking Tray
Preparation
Soak the raisins for 20 minutes in hot water. Rinse it and dry it well before adding it to the cake. Beat the ricotta with a whisk to make it smoother and more creamy. Peel the pear and blend it until it is pureed. Beat the eggs with the sugar, salt, cinnamon and grated orange zest until the mixture is light and fluffy. Add the previously sifted ricotta and continue whipping. Combine the oil, orange juice and pear puree. Sift the flour with the baking powder and add it to the mixture, mixing now with a spatula without taking it apart. Add the raisins and pour into a previously buttered mold. Bake at 180 ° C for 50 minutes. Remove from the oven and allow to cool well before unmolding the cake. Sprinkle with powdered sugar ricotta pear cake with raisins.
Cook’s Tips
You can add a thinly sliced pear to the top before baking the cake.
You can use any variety of pears.
If you don’t like raisins, you can replace it with dried fruit such as walnuts and hazelnuts.
If you prefer a less sugary dessert, you can reduce the sugar by up to half.
What size pan?
The size of the mold is 8.66″ or 22 cm.