Honey Ricotta Pear Cake - Rouba Shahin Middle Eastern Cooking
Honey ricotta pear cake with creamy ricotta filling, pears, pistachio, and a Middle Eastern twist. Simple and elegant dessert.
Ingredients
- 4 eggs
- 140g sugar (approx 2/3rd cup)
- 150g almond flour
- 30g unsalted butter (melted)
- 60g plain flour
- pistachio handful coarsely crushed
- 1 tablespoon orange blossom water (optional)
- 250g ricotta drained and crumbled
- 80g sugar
- 300ml thickened cream whipped
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 7 grams sachet gelatine (usually 1 sachet) -use with the warm pear juice
- 1 can pears in juice (410g) sliced thinly
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