SERVES 8 Persons PREPARATION TIME 15 min.
COOKING TIME 90 min.
- 250 g butter, very soft
- 1 2/3 cups caster sugar
- 4 extra large eggs
- 375 g smooth ricotta
- Finely grated rind and 1/3 cup lemon juice
- 1 ½ cups (150g) almond meal
- 1 3/4 cups gluten free plain flour (or plain flour for non-gluten free))
- 3 tsp baking powder
- 1 pear, very thinly sliced
- 20 g butter, melted
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1 ½ tablespoons caster sugar, extra
Preheat oven to 180◦C (160◦C fan) Place butter and sugar in a large bowl. Whisk with KP Beater until light and fluffy. Beat in eggs, one at a time. Mix in ricotta, lemon, then almond meal, flour and baking powder with Tupperchef Medium Spatula until combined.
Place Tupperchef™ Round Form onto a large baking tray. Spoon mixture into form. Arrange pear slices over the batter. Bake for 1 ¼ hour-1 ½ hours until centre is firm. Meanwhile for the topping, combine spices and sugar in a small bowl.
Remove from oven. Brush cake with butter and sprinkle over spiced sugar. Enjoy warm or cold. Store any excess in a Round Keeper.