pear ricotta cake
- 6 small firm pears, peeled
- 1 cup (220g) raw caster (superfine) sugar
- 2 cinnamon sticks
- 1 litre water
- ground cinnamon and icing (confectioner’s) sugar, for dusting
ricotta cake
- 6 eggs
- ¾ cup (165g) raw caster (superfine) sugar
- 500g fresh ricotta
- 1½ cups (180g) almond meal (ground almonds)
- ¼ cup (35g) cornflour (cornstarch)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- Preheat oven to 160°C (325°F).
- Place the pears, sugar, cinnamon and water in a large saucepan over medium heat. Cook for 10 minutes or until the pears start to soften. Remove the pears from the pan and set aside to cool.
- To make the ricotta cake, whisk the eggs and sugar together until combined. Add the ricotta and fold through to combine.
- Add the almond meal, cornflour, baking powder, cinnamon and vanilla and whisk to combine.
- Pour the mixture into a 24cm (91/2 inch) round springform cake tin lined with non-stick baking paper. Arrange the pears over the mixture, nestling them in slightly to secure.
- Bake for 1 hour and 10 minutes or until cooked when tested with a skewer. Allow to cool slightly in the tin.
- Remove the cake from the tin and place on a cake stand or plate. Dust with cinnamon and icing sugar, to serve. Serves 10–12
TIP
This cake is delicious served either warm or cold.
Photography: Con Poulos
© DONNA HAY GROUP
