Orange, Chocolate, Pear and Ricotta Cake
Such a good one for this time of year. This is super citrusy with lots of orange zest. You don’t have to top it with pears but it’s a nice addition this time of year. It’s a simple mix wet into dry method and is very good for pudding or any time of day tbh
Ingredients
Directions
- 1
Heat the oven to 170C fan. Line the base and sides of an 8 inch springform cake tin with parchment.
- 2
Peel and core the pears before slicing them into thin ½ slices.
- 3
In a medium sized bowl, whisk together the flour, baking powder, salt and lemon and orange zest.
- 4
Using an electric whisk or stand mixer, beat the butter and sugar together until light and fluffy. Beat in the ricotta, followed by the vanilla and frangelico (if using). Then slowly pour in the eggs whisking as you do.
- 5
Fold in the flour using a spatula or wooden spoon adding roughly 100g of the chocolate halfway. Spoon the batter into the prepared cake tin. Arrange the pears over the batter and sprinkle over the remaining chocolate.
- 6
Bake for 50-60 mins until the centre of the cake is bouncy to touch and an inserted skewer or toothpick comes out with just a few crumbs on it.
- 7
Allow the cake to cool for 5 mins in the tin, then remove the sides and cool completely. Dust with icing sugar before serving.
