Torta di Ricotta e Pere

Torta di Ricotta e Pere is a delightful gluten-free Italian breakfast cake that combines creamy ricotta cheese with the sweetness of ripe pears. This moist and fragrant cake is perfect for starting your day on a delicious note.

Ingredients

• Ricotta cheese - 250 grams
• Pears (ripe) - 1 medium (about 150 grams)
• Eggs - 2 large
• Almond flour - 100 grams
• Honey - 50 grams
• Baking powder - 1 teaspoon
• Vanilla extract - 1 teaspoon
• Lemon zest - 1 teaspoon
• Salt - a pinch

Steps

1. Preheat your oven to 180°C (350°F) and grease a small 20cm (8 inch) round cake pan.
2. In a mixing bowl, combine the ricotta cheese, honey, eggs, vanilla extract, lemon zest, and a pinch of salt. Mix until smooth and well combined.
3. Add the almond flour and baking powder to the ricotta mixture, and stir until the batter is uniform.
4. Peel and core the pear, then chop it into small cubes. Gently fold the pear pieces into the batter.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
7. Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely. Serve warm or at room temperature.

Nutrition

• Calories: 300
• Protein: 10 g
• Carbs: 28 g
• Fiber: 2 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 80 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.25 L

Health Benefits

• Rich in protein from ricotta, supporting muscle health.
• Contains fiber from pears, aiding digestion.

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