By Angelle Boucher - Neighbours
Ingredients
250g full-fat ricotta (well drained)
120ml extra virgin olive oil
1 tsp vanilla
200g caster sugar
4 large eggs
160g plain flour
2 tsp baking powder
150g ground almonds
½ tsp salt
zest of 1 lemon
½ tsp fresh grated ginger
220–250g pear (peeled and 1/2 reserved for topping)
30g flaked almonds
Method
Preheat the oven to 170°C fan-forced. Grease and line a 23 cm loose-based round tin or spring form pan with baking paper.
In a large bowl, hand whisk together (or use a stand mixer fitted with the whisk attachment) the ricotta and olive oil until smooth.
Add the vanilla and sugar and whisk until smooth.
Add the eggs, one at a time, whisking well after each addition until the batter is smooth.
In a separate bowl, sift together the flour and baking powder. Add the ground almonds and salt, then whisk gently to combine.
Fold the dry ingredients into the batter one-third at a time, mixing until smooth.
Add the lemon zest, grated ginger and diced pear, gently folding until evenly distributed. Keep half a pear aside to decorate the top.
Pour the batter into the prepared tin and smooth the surface. Thinly slice the reserved pear and arrange on top, then sprinkle with the flaked almonds.
Bake for 45–50 minutes, or until golden and a skewer comes out clean .
Leave to cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.