Ricotta and Pear Cake

The ricotta and pear cake is a delicious dessert that combines the creaminess of ricotta with the sweetness of pears. Here is the recipe to prepare it.

Ingredients

• 250 g all-purpose flour
• 150 g sugar
• 100 g softened butter
• 1 egg
• 1 egg yolk
• 1 lemon (grated zest)
• 1 teaspoon baking powder

For the filling:

• 500 g ricotta
• 150 g sugar
• 3 ripe but firm pears
• 2 eggs
• 1 packet vanilla or vanilla extract
• Powdered sugar (optional, for dusting)

Preparation

1. Start by preparing the shortcrust pastry. Cream the softened butter with the sugar in a bowl until light and fluffy. Add the egg and egg yolk, the grated lemon zest, and mix well.
2. Add the sifted flour and baking powder, then work the dough until it becomes smooth, form a ball, and let it rest in the refrigerator wrapped in plastic wrap for at least 30 minutes.
3. Meanwhile, prepare the filling. Mix the ricotta with the sugar, add the vanilla and eggs, blending until you obtain a smooth and homogeneous cream.
4. Peel the pears, remove the cores, and cut them into small cubes.
5. Roll out two-thirds of the pastry on a floured surface and line the bottom and sides of a 24 cm springform pan that has been previously buttered and floured.
6. Pour the ricotta filling over the pastry base and distribute the pear cubes on top of the ricotta cream.
7. Roll out the remaining pastry and cut strips or shapes as desired to decorate the surface of the cake.
8. Bake in a preheated oven at 180 °C for about 45 minutes or until the pastry turns golden.
9. Let cool completely before dusting with powdered sugar, if desired, and serve.

Fun Facts

This dessert is perfect to serve as an after-dinner treat or for a rich and indulgent snack. The combination of ricotta and pears is typical of Italian pastry, especially in some variations of cheesecakes and tarts. You can also try adding cinnamon or dark chocolate for an extra touch.