Pear Ricotta Cake | Donna Hay

Ingredients

• 6 small firm pears, peeled
• 1 cup (220g) raw caster (superfine) sugar
• 2 cinnamon sticks
• 1 litre water
• ground cinnamon and icing (confectioner’s) sugar, for dusting
• 6 eggs
• ¾ cup (165g) raw caster (superfine) sugar
• 500g fresh ricotta
• 1½ cups (180g) almond meal (ground almonds)
• ¼ cup (35g) cornflour (cornstarch)
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 2 teaspoons vanilla extract