ricotta and pear cake


Soft Ricotta and Pear Cake with Chocolate Drops. Easy Special Food recipe.

Today I propose a simple and quick recipe for a delicious and very soft dessert: the Soft Ricotta and Pear Cake with Chocolate Drops. A perfect dessert for the autumn period, in which many varieties of this sweet fruit ripen, such as the abate pears. Together with the ricotta, they make the dough moist to the right point, and the baking powder with Chocolate Drops to complete the work, making it soft and even more delicious … because you know: pears and chocolate are a perfect match!

A nice fragrant slice of this delicious cake is ideal for both breakfast and a snack, accompanied by a cup of hot tea or coffee. You can safely store it out of the fridge for 2-3 days, in a food bag.

Come on, let’s see now how to make it happen!

Preparation time: 10 min
Cooking time: 45 min
Ready in: 55 min
For portion- 8


4 eggs
200 grams of sugar
80 grams of sunflower oil
250 gr of ricotta
330 grams of flour 00
1 sachet (16gr) of baking powder
1 tsp of vanilla essence
80 gr of chocolate chips
1 pear into small pieces
2 pears cut into slices
Chocolate drops

Find out more about, Virtue chocolate and the benefits blogpost.

Preparation of Ricotta And Pear Cake

In a large bowl, break the eggs and start beating them with electric whips.
Continuing to mix, add the sugar and then the sunflower oil.
Now we incorporate the ricotta, mixing well.
We also add the flour, pouring it a little at a time, and then the baking powder. Then we mix our dough well to make it smooth and without lumps.
We also add chocolate chips.
Peel and cut a pear into small pieces and add them to the dough as well. We mix well with a ladle or spatula.

Pour the dough into a 26 cm diameter mould, greased and floured, with the bottom lined with parchment paper.
Let’s level it and then decorate the cake with 2 peeled pears cut into thin slices, arranging them in a radial pattern on the surface. We leave a small space in the centre where we will put a handful of chocolate chips.

Now brush the entire surface of the cake with rum, add a little sugar on the surface and then bake in a preheated oven at 170 ° C for about 45 minutes, or in a static oven at 180 ° C for the same time. After the time has elapsed, let’s take out our Ricotta and Pear Soft Cake with Chocolate Drops, let it cool down a bit and then let’s enjoy it in all its goodness! Try it!

You may be interested to read Soft focaccia with pumpkin recipe/ Cake of Fig With Walnut recipe/ Eggplant Cordon Bleu recipe.

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