A soft and moist cake enriched with juicy pears, unsweetened cocoa, ricotta and crunchy amaretti on the surface.
In a bowl, mix the eggs with the sugar using a hand whisk, without whipping them, until you obtain a smooth mixture.
Add the ricotta and mix it in well, then incorporate the melted and cooled butter, the milk and the vanilla.
Add the 00 flour, almond flour, cocoa, baking powder and salt, mixing only until the batter is smooth.
Crumble the amaretti, setting some aside for the surface. Cut two pears into cubes and fold them into the batter.
Pour the mixture into a buttered and floured 24 cm cake pan, gently leveling it with a spatula.
Cut the remaining pears into slices and arrange them in a radial pattern on the surface, then finish with the amaretti set aside.
Bake in a preheated conventional oven at 170 °C for 65–70 minutes. Check for doneness with a toothpick in a spot without pear.
The toothpick should come out with a few moist crumbs but no raw batter. If the surface becomes too dark, cover it during baking.
Let the cake cool completely in the pan before removing it from the pan and slicing it.
24 cm round cake pan
Hand whisk
Toothpick for checking doneness
Once completely cooled, store covered in the refrigerator for 2–3 days. Leave at room temperature for about 20 minutes before serving.
As an alternative to the 50 ml of milk, use 30 ml of milk and 20 ml of Marsala. For even baking, perform the toothpick test away from the pieces of pear.
Italia
| Energy (kcal) | 212.43 |
| Carbohydrates (g) | 25.36 |
| of which sugars (g) | 17.84 |
| Fat (g) | 10.48 |
| of which saturates (g) | 4.84 |
| Protein (g) | 4.8 |
| Fibre (g) | 2.75 |
| Salt (g) | 0.13 |
