pear & ricotta cake
I first found this ricotta cake recipe on Elizabeth Minchilli’s TikTok page. She is a food writer who lives in Italy and shares her travels and all of the delicious food that she eats. I first tried this recipe in the summer using peaches and I fell in love. It was very easy to make and the cake was super moist and delicious. I didn’t have a mixer at the time and mixed everything by hand which was totally doable! The key to this recipe is to use fresh ricotta (if you can find it), you will immediately notice a difference versus store bought. Store bought ricotta just isn’t the same, it’s a lot firmer and isn’t fresh and creamy. I’ve made a few tweaks to the recipe, I cut down on the butter by adding avocado oil and I substitute regular sugar for coconut sugar.
This cake is perfect to make during anytime of the year as you can use any seasonal fruit that’s available.
pear ricotta cake
Prep time: 15 minutes
Cook time: 1 hour minutes
Total time: 1 hours 15 minutes
Servings: 6-8
Ingredients
- 2 tbsp avocado oil
- 1 stick unsalted butter
- 1 cup coconut sugar (or regular granulated sugar)
- 3 eggs
- 1 cup fresh ricotta
- 1 tbsp full fat yogurt
- 1 tsp vanilla
- Grated lemon zest from one lemon
- 1 1/4 cups organic flour
- 1 tbsp baking powder
- 1 tsp fine sea salt
- 2 tbsp brown sugar
- 1 pear
Directions
- Preheat the oven to 375 degrees F.
- Butter and flour a round non-stick spring form baking pan.
- In a mixer (or this can be done by hand) cream together the butter and sugar until fluffy. Add the eggs one at a time and mix.
- Add ricotta, yogurt, vanilla and lemon zest. Mix well.
- Mix the dry ingredients together and add them to the wet ingredients. Don’t over mix.
- Pour the batter into the pan and level the batter out with a spoon. Arrange the sliced pears on top. Sprinkle the top with brown sugar. Place the baking pan onto a baking sheet and bake for 1 hour or until a toothpick comes out clean.
- Let cool completely before slicing.
Tomato Tomatoe 
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