Creamy ricotta and pear cake without flour
Mix the eggs together with the ricotta, cinnamon and sugar using a whisk.
Once you have a smooth and homogeneous mixture, add the starch and finally the pear cut into cubes.
Transfer the mixture to the cake pan, add the chocolate chips on the surface, and bake at 180° for about half an hour.
Bowl
Whisk
15x15 baking pan
Store in the fridge
Italia
| Energy (kcal) | 156.67 |
| Carbohydrates (g) | 18.62 |
| of which sugars (g) | 15.07 |
| Fat (g) | 6.73 |
| of which saturates (g) | 3.75 |
| Protein (g) | 5.91 |
| Fibre (g) | 1.37 |
| Salt (g) | 0.06 |
