Cape Verdean-style Ricotta and Pear Cake

Ingredients

In this Cape Verdean adaptation, we incorporate the tropical flavors of Cape Verde by using local pears instead of traditional Italian pears. Additionally, we infuse the cake with warm spices like cinnamon and nutmeg, which are commonly used in Cape Verdean cuisine. These modifications give the cake a unique twist and make it a perfect representation of Cape Verdean culinary traditions. We alse have the original recipe for Torta ricotta e pere, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 3 large eggs 3 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 2 ripe Cape Verdean pears, peeled, cored, and thinly sliced 2 ripe Cape Verdean pears, peeled, cored, and thinly sliced

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 14g, 8g
• Carbohydrates (total, sugars): 42g, 24g
• Protein: 7g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
3. 3.
   In a separate large bowl, cream together the butter and sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. 6.
   Gently fold in the ricotta cheese until evenly incorporated.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. 8.
   Arrange the sliced pears on top of the batter in a decorative pattern.
9. 9.
   Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. 10.
    Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Treat your ingredients with care...

• Ricotta cheese — Make sure to use a good quality ricotta cheese for the best texture and flavor in the cake. Drain any excess liquid from the ricotta before adding it to the batter.

Tips & Tricks

• For an extra burst of flavor, sprinkle some toasted coconut flakes on top of the cake before baking.
• Serve the cake slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
• If Cape Verdean pears are not available, you can substitute with any ripe, juicy pear variety.
• To enhance the tropical flavors, you can add a splash of rum to the batter before baking.
• This cake is best enjoyed within 2-3 days of baking. Store it in an airtight container at room temperature.

Serving advice

Serve the Cape Verdean-style Ricotta and Pear Cake as a delightful dessert after a traditional Cape Verdean meal. It pairs well with a cup of Cape Verdean coffee or tea.

Presentation advice

To enhance the presentation, dust the top of the cake with powdered sugar just before serving. You can also garnish with a sprig of fresh mint or a slice of Cape Verdean pear.