Ricotta Pear Cake {with Einkorn flour}

If I had to chose only three deserts that I had to eat for the rest of my life, Ricotta Pear Cake would be one of them. Moist and just a touch sweet, fragranced with lemon, and full of wonderful ingredients, I feel guilt-free eating it even for breakfast.

I usually make Ricotta Pear Cake when I have left-over ricotta from lasagna or ziti, or if I have an overstock of homemade Farmers Cheese, which I use interchangeably with ricotta.

WHAT IS EINKORN FLOUR?

• Einkorn is the oldest cultivated variety of wheat that did not undergo genetic hybridization.
• Einkorn has significantly more vital nutrients like Zinc, Copper, Iron, Magnesium and Selenium than modern wheat (1)(2).
• Einkorn is a lot lower in gluten proteins that cause negative reaction not just in people with celiac disease but even in those with sensitivity, or plain regular folks! (3). Since einkorn does contain gluten, it is not acceptable for those with Celiac disease.
• It’s better for your good old arteries, keeping down inflammation (4).

RICOTTA IS MORE NUTRIENT DENSE THAN OTHER SOFT CHEESES

Ricotta is technically soft curd and not cheese. That means it’s a by-product of cheese-making. It is produced by reheating whey left over from making provolone. ‘Ricotta’ means ‘re-cooked’. When whey is cooked for the second time at high temperature, it forms additional solids, which, after draining, become ricotta.

Well, whey contains most of the milk’s protein and high levels of valuable minerals like calcium, selenium, phosphorus and zinc, and vitamins A and B (source). That is why ricotta contains concentrated amount of these nutrients.

Ricotta is lower in sodium than other cheeses and may be a good options for folks with kidney disease. When I know that my mom, who does have kidney problems, will be eating this ricotta pear cake, I skip salt altogether and add 1/4 teaspoon of powdered ginger for extra boost of flavor.

ALMOND FLOUR FOR EXTRA PROTEIN

Almond flour is also very nutritious. It is high in protein along with vitamin E, manganese and notably – magnesium. Magnesium is important because it is essential for calcium absorption but most people don’t get nearly enough. Calcium, on the other hand, is consumed in excess but when it’s not able to be properly absorbed by our bodies – it gets deposited along the joints causing arthritis, within arteries leading to atherosclerosis, etc.

Almond flour adds moisture to baked goods, and when present it makes it easier to not get your cakes come out dry and crumbly. I love this moist almond cake, made without any wheat flour.

HOW TO MAKE RICOTTA PEAR CAKE

Ingredients
3 eggs
2/3 cups sugar
1 cup ricotta cheese, or farmers cheese (how to make farmers cheese)
1 teaspoon vanilla extract
Zest of 1 lemon
Juice of 1/2 lemon
1.5 cups all-purpose einkorn flour, sifted
1/2 cup almond flour, sifted
1.5 teaspoon baking powder
1/2 teaspoon salt
2 pears, peeled

INSTRUCTIONS
Preheat oven to 350ºF (180ºC).
Prepare 9″ cake pan – I line the bottom of mine with parchment paper.
Using a hand mixer, or stand mixer with whisk attachment, mix eggs and sugar until pale and creamy.
Add 1 cup ricotta, 1 teaspoon vanilla, zest of 1 lemon and juice of 1/2 lemon. Mix until smooth.
Fold the rest of the ingredients – 1.5 cup flour, 1/2 cup almond flour, 1.5 teaspoon baking powder and 1/2 teaspoon salt. Gently mix until batter is uniform, don’t over mix.
Cube 1 pear and fold it into the batter.
Transfer batter to the cake pan.
Slice the other pear diagonally, and arrange slices on top of the batter.
Bake 40-45 minutes, until the top turns golden.
To unmold, run a sharp knife along the sides; invert the cake onto a plate or cutting board, peel off parchment paper, then flip it back onto a serving dish.

Notes
Any pear variety works.
You don’t have to peel the pears, there is no difference in taste or texture. The only thing is the skins brown on top and look less pretty.