PREPARATION

Start by peeling the pears, removing the cores, and cutting them into small cubes. Place the cubes in a bowl with a little lemon juice to prevent them from turning brown.

In a mixing bowl, whisk the sugar and ricotta together, then add the vanilla extract.

Add the eggs one at a time, beating the mixture continuously until smooth.

Stir in the grated lemon zest, then sift the flour and baking powder together and add them to the mixture. Mix with a wooden spoon until you have a smooth batter.

Fold in the pear cubes until they are evenly distributed.

Butter and flour a cake pan, pour in the batter, and smooth the top with a spatula.

Bake at 180°C (350°F) for 50-70 minutes, until a wooden skewer inserted into the center of the cake comes out clean.

INGREDIENTS

• 350 grams of ricotta
  
• 400 grams of Abate pears
  
• 250 grams of flour
  
• 170 grams of sugar
  
• 1 packet (16 grams) of baking powder
  
• 3 medium eggs
  
• Zest of 1 lemon
• 1 packet of vanilla powder