{"id":19248,"date":"2024-01-30T10:09:27","date_gmt":"2024-01-30T09:09:27","guid":{"rendered":"https:\/\/test5.intermezzieditore.it\/torta-ricotta-e-pere\/"},"modified":"2024-06-05T11:27:31","modified_gmt":"2024-06-05T09:27:31","slug":"ricotta-and-pear-cake","status":"publish","type":"post","link":"https:\/\/www.sardaformaggi.it\/en\/ricotta-and-pear-cake\/","title":{"rendered":"Ricotta and pear cake"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"19248\" class=\"elementor elementor-19248 elementor-9897\">\n\t\t\t\t<div class=\"elementor-element elementor-element-3a40970b e-flex e-con-boxed e-con e-parent \" data-id=\"3a40970b\" data-element_type=\"container\">\t\t\t<div class=\"e-con-inner\">\r\n\t\t\t\t<div class=\"elementor-element elementor-element-4d65ec3a elementor-widget elementor-widget-text-editor\" data-id=\"4d65ec3a\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\n<h5 class=\"wp-block-heading\"><strong>PREPARATION<\/strong><\/h5>\n\n<p>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.<\/p>\n<p><strong>In a mixing bowl, whisk the sugar and ricotta together<\/strong>, then add the vanilla extract.<\/p>\n<p>Add the eggs one at a time, beating the mixture continuously until smooth.<\/p>\n<p>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.<\/p>\n<p><strong>Fold in the pear cubes until they are evenly distributed.<\/strong><\/p>\n<p>Butter and flour a cake pan, pour in the batter, and smooth the top with a spatula.<\/p>\n<p><strong>Bake at 180\u00b0C (350\u00b0F) for 50-70 minutes<\/strong>, until a wooden skewer inserted into the center of the cake comes out clean.<\/p>\n\n<p><strong><br \/>INGREDIENTS<\/strong><\/p>\n\n<ul>\n<li>350 grams of ricotta<br \/><\/li>\n<li>400 grams of Abate pears<br \/><\/li>\n<li>250 grams of flour<br \/><\/li>\n<li>170 grams of sugar<br \/><\/li>\n<li>1 packet (16 grams) of baking powder<br \/><\/li>\n<li>3 medium eggs<br \/><\/li>\n<li>Zest of 1 lemon<\/li>\n<li>1 packet of vanilla powder\n<div class=\"mt-1 flex gap-3 empty:hidden juice:-ml-3\">\n<div class=\"items-center justify-start rounded-xl p-1 flex\">\u00a0<\/div>\n<\/div>\n<\/li>\n<\/ul>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\r\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":12424,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103],"tags":[],"class_list":["post-19248","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ricotta and pear cake - Sardaformaggi - Dal 1963 una storia italiana di qualit\u00e0<\/title>\n<meta name=\"description\" content=\"Iniziare pelando le pere, privarle del torsolo centrale e tagliarle a cubetti piccoli; metterle poi in una ciotola con succo di limone.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sardaformaggi.it\/torta-ricotta-e-pere\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ricotta and pear cake - Sardaformaggi - Dal 1963 una storia italiana di qualit\u00e0\" \/>\n<meta property=\"og:description\" content=\"Iniziare pelando le pere, privarle del torsolo centrale e tagliarle a cubetti piuttosto piccoli; metterle poi in una ciotola con pochissimo succo di limone per non farle annerire.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.sardaformaggi.it\/torta-ricotta-e-pere\/\" \/>\n<meta property=\"og:site_name\" content=\"Sardaformaggi - Dal 1963 una storia italiana di qualit\u00e0\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/sardaformaggi\" \/>\n<meta property=\"article:published_time\" content=\"2024-01-30T09:09:27+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-06-05T09:27:31+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.sardaformaggi.it\/wp-content\/uploads\/2024\/03\/Delizia-Di-sardegna-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1707\" \/>\n\t<meta property=\"og:image:height\" content=\"2560\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Giulia Frezza\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Ricotta and pear cake - Sardaformaggi - Dal 1963 una storia italiana di qualit\u00e0\" \/>\n<meta name=\"twitter:description\" content=\"Iniziare pelando le pere, privarle del torsolo centrale e tagliarle a cubetti piuttosto piccoli; 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