Although Pear Ricotta Cake is gluten-free, it’s a cake for anyone who loves a good dessert or a slice of cake with a cup of tea or coffee. The ricotta keeps the cake moist and dense. The pears add a festiveness to the cake as they sit with the tops poking out of the batter. Serve this beautiful cake as-is or add a dollop of cream or a scoop of ice cream. I’m happy just eating it on its own.Jump to Recipe
I used small Bartlett pears for this cake but use whatever small pears you can find. Use pears that are ripe but still firm-ish. Pear Ricotta Cake is both festive and comforting. It has a taste and texture that seem nostalgic. Keep some of the cinnamon-infused syrup the pears are cooked in for drizzling over each slice of cake.
PS. For a wonderful festive side dish, try my Maple Roasted Parsnips & Pears.
PEAR RICOTTA CAKE
- 1 9-inch springform pan
- 6 large eggs
- 3/4 cup granulated sugar
- 1 tablespoon 15ml vanilla extract
- 17.6 oz 500g ricotta (full-fat)
- 1 1/2 cups almond meal
- 1/4 cup cornstarch cornflour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon, plus extra for dusting
- Pinch of salt
- Powdered sugar, for dusting
FOR THE PEARS
- 6 small firm, ripe pears, peeled I used small bartlett pears
- 1 cup granulated sugar
- 2 cinnamon sticks
- 1 quart 1 liter/4 cups water
To make the pears:
- Place the pears, sugar, cinnamon sticks & water in a large saucepan over medium heat. Cook, covered, 5 to 10 minutes until pears start to soften. Carefully remove the pears and set aside to cool. The pear-infused syrup that’s left is good in cocktails or drizzled warm over the cake when serving.
- Grease and line base and side of a 9-inch (24cm) round springform pan. Preheat the oven to 350°F (180°C).
- Whisk eggs, sugar, vanilla and ricotta together in a large bowl until well combined and no there are no lumps. Add the almond meal, cornstarch, baking powder, cinnamon and salt; stir to combine.
- Pour the mixture into the prepared pan. Arrange the pears, nestling them into the cake mixture making sure they don’t touch the side of the pan. Bake for 1 hour 10 minutes or until cooked when a skewer inserted in the center of the cake comes out clean. Allow the mixture to cool in the pan before carefully removing the ring.
- Place the cake on a stand of platter and dust with powdered sugar & cinnamon. Serves about 10.