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Ricotta and pear torta
Ricotta and pear torta
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Prep Time:
480 minutes
Cook Time:
45 minutes
Total Time:
525 minutes
Delicious gluten-free, low-calorie cake.
Ingredients:
  • 500g low-fat Greek yoghurt
  • 1 large Beurre Bosc pear
  • 1 lemon, rind grated, juiced
  • 650g fresh ricotta
  • 80g organic panela sugar
  • 25.00 gm gluten-free cornflour
  • 1 tsp vanilla bean paste
  • 2.50 gm ground cinnamon, plus extra, to sprinkle
Instructions:
  • Set up a fine sieve over a bowl and layer it with 2 pieces of muslin. Put the yogurt in the center, gather the muslin around it, and twist to secure. Allow it to drain in the fridge for 4 hours.
  • Preheat your oven to 150C/130C fan forced. Grease the base and sides of a 22cm springform cake pan, then line it with baking paper. Cut one pear in half and set aside one half. Peel, core, and chop the remaining half. Blend the chopped pear with 2 tsp lemon juice until smooth using a stick blender.
  • Blend together ricotta, sugar, cornflour, vanilla, cinnamon, lemon zest, 1 tablespoon lemon juice, strained yogurt, and pear in a food processor until silky smooth, making sure to scrape down the sides as needed. Slowly add eggs one by one, pulsing until just mixed. Transfer the mixture into the pan.
  • Halve the remaining pear, remove the core, and discard. Thinly slice each pear quarter. Lightly brush the slices with lemon juice to prevent browning. Arrange the pear slices in a circle on top of the torta, slightly overlapping. Bake for 45 minutes until the center is just set. Turn off the oven and cool the torta with the door slightly open for 20 minutes. Transfer to a wire rack and cool completely. Chill in the fridge for 3 hours. Sprinkle with extra cinnamon before serving.

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