Honey ricotta and pear cake is a sandwich-style dessert with a creamy soft ricotta filling. A new family dessert favourite, this cake is super easy to make thanks to the step-by-step recipe. I also added my Middle Eastern twist with two flavours I really love —pistachio and orange blossom water. My friend Carmen gave me this recipe and as she describes it now: ‘A typical cake from the Amalfi coast with a Rouba touch’!
- 4 eggs
- 140g sugar
- 150g almond flour
- 30g unsalted butter (melted)
- 60g plain flour
- pistachio handful coarsely crushed
- 2 Tbs orange blossom water (optional)
- 250g ricotta
- 80g sugar
- 300ml thickened cream
- 1-2 cans pears in juice (410g each can) I find 1 1/2 cans is perfect for me.
- 1 Tbs lemon juice
- 1 Tbs honey
- 1 sachet gelatine (use warm pear juice)
Notes from Rouba
- Ricotta is an ideal filling for desserts. However, it’s high in moisture and your filling will most likely ooze out from the sides. I buy mine from the Deli section in wedges as it’s much drier. Otherwise, you will need to strain it.
- You can easily bake this mixture in one tin and slice it in half once cooled.
Preheat the fan-forced oven to 180°C degrees. Lightly grease and line the base of a 2 x 20 cm round cake pan with baking paper.
To make the cake disks, combine the eggs, sugar, almond flour, butter and plain flour in a food processor and blend.
Divide the mixture between the 2 cake tins and smooth the top. Sprinkle crushed pistachio onto 1 of the cake disks. Bake for 30-35 minutes or until cooked and golden in colour. Set aside to cool completely.
To make the filling, drain the pears and reserve only a 1/4 cup of the pear juice. Soak the gelatine in the reserved warm pear juice. Stir quickly with a fork until dissolved and leave for 5 minutes or until it softens.
In a bowl, combine the remaining filling ingredients. Add the gelatine and gently mix by hand to combine.
To assemble the ricotta cake, drizzle 1 tablespoon of orange blossom water evenly over the sponge. Alternatively, you can drizzle some of the reserved pear syrup.
Use the springform cake tin (the same one used to make the sponge disks) and place the plain sponge disk at the bottom. Pour over the ricotta mixture and smooth. Drizzle the bottom side of the second sponge disk with 1 tbs of orange blossom water and carefully place it on top of the ricotta filling, pistachio side up. Refrigerate for at least 3-4 hours.
Remove the cake from the tin and serve. Slice using a warm knife.
Alternatively, dust the cake with icing sugar.