Recipe by Ninnalemon
Creamy ricotta and pear cake without flour
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Mix the eggs together with the ricotta, cinnamon and sugar using a whisk.
Step 2 of 3: Once you have a smooth and homogeneous mixture, add the starch and finally the pear cut into cubes.
Step 3 of 3: Transfer the mixture to the cake pan, add the chocolate chips on the surface, and bake at 180° for about half an hour.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving330 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 2,163 kJ517 kcal | 656 kJ157 kcal |
| Fat | 22.21 g | 6.73 g |
| of which saturated fatty acids | 12.38 g | 3.75 g |
| Carbohydrates | 61.41 g | 18.61 g |
| of which sugars | 49.73 g | 15.07 g |
| Fibre | 4.52 g | 1.37 g |
| Protein | 19.54 g | 5.92 g |
| Salt | 0.2 g | 0.06 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
