TupperChef Round Form Ricotta Pear Tea Cake

SERVES 8 Persons


  • 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
Spiced Topping
  • 20 g butter, melted
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1 ½ tablespoons caster sugar, extra


  1. 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. 

  2. 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.

  3. Remove from oven. Brush cake with butter and sprinkle over spiced sugar. Enjoy warm or cold. Store any excess in a Round Keeper.