Chocolate and peanut butter. Strawberries and cream. The world of desserts is full of so many perfect pears. Or, rather, pairs. One of which is ricotta and pears! While this combination might not be as ubiquitous as, say, cinnamon and sugar, it should be! The slight sweetness of the pear and the rich tanginess of the cheese are a match made in flavor heaven.
This cake recipe puts that combination in the spotlight. While not as sweet as the cakes you might be used to, this ricotta and pear cake makes a perfect breakfast, study snack, or afternoon pick-me-up. Serve with strong coffee or tea, and munch while reading, working, or just staring out the window and thinking about all the flavors that make perfect pairs.
Southern ricotta and pear cake
7
20 minutes
50 minutes
70 minutes
2 bosc pears
1 ½ cups all-purpose flour
1/3 cup cornstarch
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup granulated sugar
3 eggs
½ cup mascarpone
½ cup ricotta cheese
2 tablespoons vegetable oil
Preheat the oven to 350 degrees Fahrenheit.
Spray a 9-inch round cake pan with nonstick baking spray.
Peel and core the pears. Cut them into ¼ inch wedges, and then cut each wedge into thirds. Set aside.
In a medium mixing bowl, whisk to combine the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
In a second, medium-large mixing bowl, beat together the sugar, eggs, mascarpone, ricotta, and oil until smooth. Pour the dry ingredients into the wet and fold just until homogenous. Add the pears and fold to incorporate.
Transfer the mixture to the greased cake pan and bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes before serving.
