A delicious cake with pears and ricotta, perfect for a snack or a sweet breakfast treat.
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First, line the cake pan, spread a little butter around the edges and on the bottom, then place the cut baking paper inside and make it stick.
Then move on to cleaning the pears: wash, peel and core them, then cut them into thin slices lengthwise, then into five horizontally.
Preheat the oven to 180°C in static top and bottom mode.
Combine the eggs with the sugar and whip with an electric whisk until you get a light and voluminous mixture. Then add the honey; from here on you can mix with a hand whisk.
Add the oil, ricotta and milk, all at room temperature.
Sift the flour, starch and baking powder, and incorporate a little at a time, trying not to deflate the mixture.
Add a generous pinch of salt, then fold in the pears and add the cinnamon.
Mix until you have a smooth batter, pour everything into the cake pan, and if you wish you can decorate with more strips of pear.
When the oven is ready, bake on the second-to-last rack from the bottom for about 60 minutes.
Of course, every oven is different, and the size of the pan also makes a difference, because the narrower it is, the longer the baking time will be. So start checking with a skewer after 45 minutes, and never open the oven before the cake starts rising.
26 cm cake pan
Store in a cool, dry place. It is recommended to consume within 3 days.
Italia, Sardegna
| Energy (kcal) | 196.88 |
| Carbohydrates (g) | 38.21 |
| of which Sugars (g) | 19.54 |
| Fat (g) | 3.05 |
| of which Saturates (g) | 1.47 |
| Protein (g) | 5.82 |
| Fiber (g) | 1.37 |
| Sale (g) | 0.16 |
