Ricotta cheese is widely used in Italian cakes. It has a light and moist consistency making it ideal for desserts and cakes. Personally I have always loved ricotta. There is however a big difference between fresh ricotta made at a dairy and the ricotta readily available in supermarkets especially if you want to eat it on its own. When adding ricotta to cakes, the supermarket one is perfectly OK since it is only one of several ingredients. It is also quite difficult to find freshly made ricotta outside of Italy (although not impossible).
If you like ricotta you are going to love this one; a crumbly cake with ricotta, amaretti, pears and chocolate chips. I promise it won't take long to make and it is easy as you can simplify the process by making the pastry in a processor. This cake is a real delight with a cup of coffee or tea.. so perhaps an idea for something to make at the weekend!
Check out my other ricotta amaretti cake too!
- Prep Time : 20 minutes
- Cook Time : 40 minutes
- Yield : 8
- For the cumble:
- plain flour sifted - 350 g - 3 + ¼ cup
- baking powder - 2 tsp
- butter - 130 g - 5/8 cup
- eggs - 2
- vanilla essence - 1 tsp
- sugar - 70 g - ⅓ cup
- For the filling:
- ricotta cheese - 250 g - 1 + 1/8 cup
- amaretti biscuits - 80 g - 7/8 cup (biscuit crumbs)
- egg - 1
- pears - 3 (about 300 g - 1 + 1/3 cup )
- chocolate chips - handful
- almond flakes - to sprinkle
Put the flour, the baking powder, the eggs, the sugar, the vanilla and the diced butter in a processor and quickly whiz until you will have a sandy consistency.
Put 3/4 of the mixture in a round springform greased baking tin measuring approx 25 cm or 10 inch. Press it down well with a spoon.
In a bowl mix the ricotta cheese with the egg and the amaretti. Mix well and crush the amaretti using a wooden spoon. If you find it easier you can crush the amaretti before hand.
Spread the ricotta mixture onto the pastry. Sprinkle the chocolate chips on top. Peel and core the pears, slice them and place them on top of the ricotta mixture.
Cover them up with the remaining crumb pastry. Wet the almonds with a little water so they won't burn during cooking and sprinkle them on top. Bake at 180C or 350F for approximately 40 minutes. Keep an eye on it after 30 minutes.