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Pear, Ricotta and Pine Nut Cake

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How to Make Pear, Ricotta and Pine Nut Cake

The combination of golden raisins, pine nuts and orange zest gives this cake a uniquely Sicilian flair. Keep in mind that those same flavors make a great addition to savory whole-grain rice pilafs as well.


15 min (plus raisin-soaking time) prep time


40-50 min cook time


18servings


1/2-inch slice

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Step-By-Step Instructions:

  1. Preheat oven to 350° F. Grease and flour a 10-inch springform pan.
  2. Place the ricotta and agave nectar in a large bowl and mix until ricotta is smooth.
  3. Beat the egg whites on high speed with sugar until stiff peaks form.
  4. Drain the raisins, pat them dry and dice them. Add the pine nuts, orange zest, raisins, egg yolks and pears to the ricotta mixture, and mix with a wooden spoon until incorporated.
  5. Fold egg whites into ricotta mixture with a spatula, stirring clockwise. (Start at the “3 o’clock” position and turn your wrist counterclockwise until you reach the same point.) Continue folding in the egg whites just until they are incorporated and the mixture is smooth.
  6. Pour the mixture into the prepared pan and hit pan on the counter a few times to release air bubbles. Position a rack in the center of the oven, and bake cake until a knife inserted in the top comes out clean, 40-50 minutes.
  7. Cool to room temperature, sprinkle with confectioners’ sugar and cut into thin wedges to serve.
Low Sodium
Italian
Comfort Food
Dessert
Vegetarian
Holidays & Entertaining
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Nutrition facts

18 Servings



  • Serving Size

    1/2-inch slice


  • Amount per serving



    Calories





    200

  • % Daily value*

  • Total Fat
    10g

    13%

    • Saturated Fat
      2g

      10%

  • Cholesterol
    65mg

    22%

  • Sodium
    35mg

    2%

  • Total Carbohydrate
    27g

    10%

    • Dietary Fiber
      3g

      11%
    • Total Sugars
      19g

  • Protein
    6g

  • Potassium
    230mg
    5%

Ingredients

golden raisins (soaked in 3/4 cup orange juice for 20 minutes)
1 cup

natural sugar
1/4 cup

large egg whites
4

skim milk ricotta
3/4 lbs

agave nectar (raw)
2/3 cup

pine nuts
6 oz

Zest of 2 oranges (Grated)
1

large egg yolks (whisked until foamy)
6

large pears (peeled, diced or grated in a food processor, and drained of excess liquid)
4

powdered sugar (for garnish)
2 tbsp

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