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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at roubashahin.com.au.
Cooking tools:
- Food processor
- Springform pan
- Cake pan
- Oven
- Refrigerator
- Mixing bowl
- Whisk
- Fork
- Colander
- Parchment paper
- Chef's knife
- Cutting board
- Measuring cup
- Saucepan
- Spoon
Ingredients
- 4 eggs
- 140 g sugar approx 2/3rd cup
- 150 g almond flour
- 30 g unsalted butter melted
- 60 g plain flour
- pistachio handful coarsely crushed
- 1 tablespoon orange blossom water optional
- 250 g ricotta drained and crumbled
- 80 g sugar
- 300 ml 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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