Pear, Walnut & Ricotta Pie

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READY IN: 1hr 30mins
SERVES: 8
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To prepare the pear, walnuts, ricotta pie start peeling the four pears, preferably ripe, take away the central core and cut into small pieces. Put them in a bowl along with the chopped walnuts and with very little lime juice to prevent discoloring.
  • Preheat the oven to 160 degrees C (325 degrees F). In a large bowl, beat with a whisk (or a planet) sugar with ricotta. Add 3 eggs one at a time and continue beating the mixture.
  • Add the grated lime zest.
  • Sift the flour with the baking powder and add to the mixture, stirring with a wooden spoon until you get a smooth dough. If needed, use the whisk. Stir in pears and walnuts with ‘any sauce that had formed and mix well.
  • Pour into a cake pan with parchment paper.
  • Now bake the cake at 160 C (325 F) for 50/60 minutes, until introducing a toothpick in the center of the cake, these will be dry. In case the cake you were to darken too much on the surface during cooking cover with aluminum foil.
  • Remove the cake from the oven, let it cool, put it on a serving plate and if you wish sprinkle with powdered sugar before serving.
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