Italian Recipe Guide: Torta di Ricotta e Pere (Ricotta and Pear Cake)

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Torta di Ricotta e Pere 

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Course Dessert

Cuisine Italian

Equipment

• Equipment Needed
• Mixing bowls
• Electric mixer (optional)
• 9-inch springform cake pan
• Whisk
• Spatula
• Cooling rack
• Small saucepan (for pear syrup, optional)

Ingredients

  

• Ingredients
• For the Cake
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup granulated sugar
• ½ cup unsalted butter softened
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• Zest of 1 lemon
• 2 large pears peeled, cored, and diced
• For the Ricotta Filling
• 1 ¼ cups ricotta cheese drain excess moisture if very wet
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• Zest of 1 orange

Instructions

 

• Step-by-Step Instructions
• Step 1: Prepare the Pears
• Prep and Dice: Peel, core, and dice the pears into small cubes. Set aside.
• Optional - Cook the Pears: If you prefer a softer texture, cook the diced pears in a small saucepan with a teaspoon of sugar for 5 minutes until just tender, then set aside to cool.
• Step 2: Prepare the Cake Batter
• Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour the springform pan.
• Combine Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
• Cream Butter and Sugar: In a separate mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy (about 3 minutes).
• Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
• Incorporate Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
• Fold in the Pears: Gently fold in the diced pears using a spatula, being careful not to overmix.
• Step 3: Make the Ricotta Filling
• Combine Ingredients: In a bowl, mix together the ricotta cheese, powdered sugar, vanilla extract, and orange zest until smooth. Set aside.
• Step 4: Assemble and Bake the Cake
• Layer the Batter and Filling: Pour half of the cake batter into the prepared pan and spread evenly. Spoon the ricotta filling over the batter, leaving a ½-inch border around the edges to prevent leaking. Gently spread the remaining cake batter on top of the ricotta layer.
• Bake: Place the pan in the preheated oven and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
• Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then run a knife along the edges and carefully release from the springform pan. Transfer to a cooling rack and let it cool completely.
• Step 5: Serve
• Dust with Powdered Sugar: Once cooled, dust the top of the cake with powdered sugar for a finishing touch.
• Slice and Enjoy: Slice and serve as is, or with a scoop of vanilla gelato for added indulgence.
• Tips, Variations, and Substitutions
• Variation with Almond Flour: For a nuttier taste, replace ¼ cup of all-purpose flour with almond flour.
• Gluten-Free Option: Substitute with a 1-to-1 gluten-free flour blend.
• Sugar Substitution: Substitute granulated sugar with coconut sugar for a deeper flavor.
• Lactose-Free Option: Use lactose-free ricotta or blend silken tofu as a substitute for ricotta in the filling.
• Enhance Flavor with Spices: Add ¼ teaspoon of ground cinnamon or nutmeg to the cake batter for a warm, spicy note.
• Extra Decadence: Drizzle the finished cake with a pear syrup made by simmering pear slices with a tablespoon of sugar until thickened.

Keyword Torta, Torta di Pere , Torta di Ricotta

If you’re looking to create a delicious Italian dessert that’s both elegant and comforting, Torta di Ricotta e Pere (Ricotta and Pear Cake) is an ideal choice. It’s soft, slightly creamy, and lightly sweet with tender bites of pear, perfect for a special occasion or a cozy afternoon treat. Based on my overall experience, this recipe is approachable for beginners while being impressive enough for guests. So, let me show you how I make Torta di Ricotta e Pere.

Notes on What to Expect

Torta di Ricotta e Pere is delightfully light yet creamy, with the ricotta layer adding a lovely, mildly sweet creaminess balanced by the delicate pear pieces in the batter. From my own personal experience, the orange zest in the ricotta filling brings a refreshing contrast to the buttery cake. You can expect the cake to be moist but sturdy enough to hold its layers, making each slice visually appealing and deliciously satisfying.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Time to Stand: 15 minutes (cooling)
• Total Time: 1 hour 35 minutes
• Ease of Cooking: Moderate
• Servings: 8
• Calories: Approximately 280 kcal per serving
• Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Dessert

Equipment Needed

• Mixing bowls
• Electric mixer (optional)
• 9-inch springform cake pan
• Whisk
• Spatula
• Cooling rack
• Small saucepan (for pear syrup, optional)
• > Go here to buy the must-have equipment and ingredients for making a Savory  ##Torta di Ricotta e Pere  now.

Ingredients

For the Cake

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup granulated sugar
• ½ cup unsalted butter, softened
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• Zest of 1 lemon
• 2 large pears, peeled, cored, and diced

For the Ricotta Filling

• 1 ¼ cups ricotta cheese (drain excess moisture if very wet)
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• Zest of 1 orange
• > Go here to buy the must-have equipment and ingredients for making a Savory  ##Torta di Ricotta e Pere  now.

Step-by-Step Instructions

Step 1: Prepare the Pears

1. Prep and Dice: Peel, core, and dice the pears into small cubes. Set aside.
2. Optional – Cook the Pears: If you prefer a softer texture, cook the diced pears in a small saucepan with a teaspoon of sugar for 5 minutes until just tender, then set aside to cool.

Step 2: Prepare the Cake Batter

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour the springform pan.
2. Combine Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
3. Cream Butter and Sugar: In a separate mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy (about 3 minutes).
4. Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
5. Incorporate Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
6. Fold in the Pears: Gently fold in the diced pears using a spatula, being careful not to overmix.

Step 3: Make the Ricotta Filling

1. Combine Ingredients: In a bowl, mix together the ricotta cheese, powdered sugar, vanilla extract, and orange zest until smooth. Set aside.

Step 4: Assemble and Bake the Cake

1. Layer the Batter and Filling: Pour half of the cake batter into the prepared pan and spread evenly. Spoon the ricotta filling over the batter, leaving a ½-inch border around the edges to prevent leaking. Gently spread the remaining cake batter on top of the ricotta layer.
2. Bake: Place the pan in the preheated oven and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
3. Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then run a knife along the edges and carefully release from the springform pan. Transfer to a cooling rack and let it cool completely.

Step 5: Serve

1. Dust with Powdered Sugar: Once cooled, dust the top of the cake with powdered sugar for a finishing touch.
2. Slice and Enjoy: Slice and serve as is, or with a scoop of vanilla gelato for added indulgence.

Tips, Variations, and Substitutions

• Variation with Almond Flour: For a nuttier taste, replace ¼ cup of all-purpose flour with almond flour.
• Gluten-Free Option: Substitute with a 1-to-1 gluten-free flour blend.
• Sugar Substitution: Substitute granulated sugar with coconut sugar for a deeper flavor.
• Lactose-Free Option: Use lactose-free ricotta or blend silken tofu as a substitute for ricotta in the filling.
• Enhance Flavor with Spices: Add ¼ teaspoon of ground cinnamon or nutmeg to the cake batter for a warm, spicy note.
• Extra Decadence: Drizzle the finished cake with a pear syrup made by simmering pear slices with a tablespoon of sugar until thickened.
• > Go here to buy the must-have equipment and ingredients for making a Savory  ##Torta di Ricotta e Pere  now.

Nutritional Information Per Serving

• Calories: ~280 kcal
• Fat: 14g
• Carbohydrates: 32g
• Protein: 6g
• Fiber: 2g
• Sugars: 18g

Final Thoughts

I hope this recipe guide has made creating Torta di Ricotta e Pere seem a little less daunting. This cake combines simplicity with elegance, perfect for all occasions, and the recipe is adaptable for various dietary needs. Have you tried it before, or does this guide inspire you to give it a go? Please, be honest, and let me know in the comments below, I love hearing feedback from a real person like you, so please, leave your honest comment!