TupperChef Round Form Ricotta Pear Tea Cake

SERVES 8 Persons
PREPARATION TIME 15 min.
COOKING TIME 90 min. 

INGREDIENTS

• 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

METHOD

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.