Soft Ricotta and Pear Cake
- Vegetarian
- Energy Kcal 251
- Carbohydrates g 42.1
- of which sugars g 23.1
- Protein g 8.2
- Fats g 5.6
- of which saturated fat g 2.96
- Fiber g 1.8
- Cholesterol mg 79
- Sodium mg 52
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 60 min
- Serving: 10
- Cost: Low
PRESENTATION
The soft ricotta and pear cake from Campania is just one of those desserts that’s tender and a little bit special without trying too hard. Seriously, it’s good. What sets this Italian pear ricotta cake apart is the richness from fresh cow’s ricotta—no butter or oil here. The ricotta makes the cake moist and delicate, like biting into a soft pillow. And, you know, it’s packed with diced Abate pears. These pears are naturally sweet and hold their shape, giving juicy bursts throughout the cake.
Folks in southern Italy, especially near the Amalfi Coast, really love this as a classic snack. Perfect for breakfast or a midday break when you want something homemade and comforting, yet kinda elegant. And the balance of flavors? So good. And the traditional style focuses on the mild, creamy cheese and the fruit. Unlike many American coffee cakes, this soft ricotta and pear cake is lighter and more moist—thanks to the ricotta and those juicy pears.
Some versions, inspired by pastry chef Sal de Riso, even add chocolate chips or swap in almond flour. Which is great. The cake rises tall and fluffy, yet stays soft inside. Pretty simple to slice and serve. And while some people say it’s good for breakfast, it also fits as a dessert after dinner or a weekend snack with friends. It’s not overly sweet, you know, pairing well with a dusting of powdered sugar or a bit of whipped cream.
Whether you’re trying the Campania version or going for something like a gluten-free pear cake, there’s something super super satisfying about how simple ingredients come together in such a comforting, golden treat. It’s a cake that’s easy but full of flavor, giving that cozy, Italian bakery vibe. This versatile dessert really shows off the beauty of traditional Italian baking, making every occasion feel a bit more special. Really really worth trying.
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- INGREDIENTS
- Ingredients for a 9.5-inch diameter pan
- Abate Fetel pears 0.9 lb (400 g)
- Cow's milk ricotta cheese 1.4 cups (350 g)
- Type 00 flour 2 cups (250 g)
- Baking powder 3 tsp (16 g)
- Eggs 3 - medium
- Sugar ¾ cup (170 g)
- Lemon peel 1
- Vanilla bean 1
How to prepare Soft Ricotta and Pear Cake
To prepare the soft ricotta and pear cake, start by peeling the pears, remove the core, and cut them into rather small cubes 1. Place them in a bowl with a little lemon juice to prevent them from browning. Beat the sugar with the ricotta using a whisk (or in a stand mixer) 2, then add the seeds of the vanilla pod. Incorporate the 3 eggs one by one 3 and continue whipping the mixture,
add the grated lemon zest 4. Sift the flour with the baking powder and add them to the mixture 4, stirring with a wooden spoon until you get a smooth batter. Incorporate the cubed pears 6
and blend them into the batter 7. Grease and flour a 9.5-inch springform pan 8, pour the cake batter into it, and level it well with a spatula 9. Then bake the cake at 350°F (static oven) for 50-70 minutes, until a wooden skewer inserted in the center of the cake comes out dry. If the cake becomes too dark on the surface during baking, cover it with a sheet of aluminum foil. Remove the soft ricotta and pear cake from the oven, let it cool slightly, unmold it, and sprinkle it with powdered sugar before serving!