Honey ricotta and pear cake is a sandwich style dessert with a creamy soft ricotta filling. A new family dessert favourite! It is super easy to make with a step by step recipe with my Middle Eastern twist on it. I simply added the flavours I love! My friend Carmen gave me this recipe and as she says: ‘A typical cake from the Amalfi coast with a Rouba touch’!
*Ricotta is an ideal filling for desserts. However, it is 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 is much drier. Otherwise you will need to strain it.
*You can easily bake this mixture in one tin and slice in half once cooled
- 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 (see *note above)
- 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)
Preheat oven to 180°C degrees fan forced. Lightly grease and line the base of 2 x 20 cm round cake pan with baking paper.
To make the cake disks (see *note above); combine eggs, sugar, almond flour, butter and plain flour in a food processor and blend.
Divide 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 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 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 reserved pear syrup).
Use the spring form 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 with icing sugar