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This honey ricotta pear cake is a simple, yet elegant dessert filled with a creamy ricotta mixture that pairs perfectly with delicate layers of almond cake. The subtle sweetness from honey and the fresh hint of pear make it a light treat, while crushed pistachios and orange blossom water add a delightful Middle Eastern twist. It’s a great dessert option for family gatherings or special occasions, and it’s surprisingly easy to make, thanks to the straightforward steps in this recipe.
I first discovered this recipe from a friend who described it as ‘a typical cake from the Amalfi coast with a Rouba touch.’ The ricotta filling adds a wonderful creaminess, and the pear brings a touch of freshness to each bite. If you enjoy this, be sure to check out my other cake recipes like the Perfectly Moist Banana Bread recipe or my Super Easy Chocolate Orange Cake for more delicious and simple options.
And for even more ricotta-based delights, try my Pistachio Ricotta Mafrouke—these creamy, nutty treats are perfect for a sweet snack or after-dinner dessert. Or indulge in my Fresh Pistachio Atayef, luscious cream-filled pancakes with a crunchy pistachio topping, offering a twist on the traditional Middle Eastern favourite. They’re guaranteed to satisfy your sweet cravings!*
Step 1.
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. (see notes from Rouba above if using one baking tin)
Whip the cream until soft peaks form, set aside
Drain the pears and reserve the pear juice. Slice the pears thinly and set aside.
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 approximately 25-30 minutes or until cooked and golden in colour. Remove from the oven. Drizzle the cake disk without the pistachio with the orange blossom water (optional). Alternatively, you can drizzle 1 tablespoons of the reserved pear syrup. Set aside to cool completely.
Step 2.
To make the filling, 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.
Meanwhile, in a bowl, crumble the ricotta into small pieces. Add the sugar, lemon and honey and gently mix. Add the gelatine and stir until well combined. Gently fold in the whipped cream.
Step 3.
To assemble the ricotta cake, keep the cake disk without the pistachio in its springform cake tin. Pour over the ricotta mixture and smooth. Arrange thinly sliced pears onto and carefully place the disk with the pistachio on top pistachio side up. Refrigerate for at least 3-4 hours. Once set, remove the cake from the tin and slice using a warm knife.
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