Traditional Italian Pear Ricotta Cake

I didn’t grow up eating fancy Italian desserts, but this pear ricotta cake has become one of my go-to recipes when I need something simple that looks like I tried way harder than I actually did.

The thing about this cake is that it’s pretty forgiving. You don’t need any special skills or equipment—just a bowl, a whisk, and a cake pan. The ricotta keeps it moist (even if you accidentally leave it in the oven a few extra minutes), and the pears add just enough sweetness without making it feel heavy. It’s the kind of cake that works for breakfast with coffee or as dessert after dinner, which means I can justify making it pretty much whenever I want.

What Kind of Pears Should I Use?

Pretty much any variety of pear will work great in this cake, but I tend to reach for Bartlett or Bosc pears when I’m baking. Bartlett pears are nice and sweet with a soft texture that bakes beautifully, while Bosc pears hold their shape a bit better if you prefer more defined pear pieces in your cake. The key is to use pears that are ripe but still slightly firm – if they’re too soft, they’ll turn mushy during baking, and if they’re too hard, they won’t have that sweet pear flavor we’re looking for. You can tell a pear is ready when it gives just slightly near the stem when you press it gently.

Options for Substitutions

This Italian cake is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Pears: You can use apples instead of pears – they work just as well in this cake. Granny Smith or Honeycrisp are good choices. You could also try peaches or plums when they’re in season.
• Ricotta cheese: This is the star ingredient that gives the cake its signature texture, so I’d recommend sticking with ricotta. If you absolutely must substitute, try cottage cheese blended until smooth, but the texture won’t be quite the same.
• Granulated sugar: You can swap this with caster sugar without any changes. If using brown sugar, the cake will be slightly denser with a caramel-like flavor.
• Lemon zest: Orange zest works nicely here too, or you can use a teaspoon of vanilla extract for a different flavor profile.
• Baking powder: If you’re out of baking powder, you can make your own by mixing 1 teaspoon baking soda with 2 teaspoons cream of tartar.

Watch Out for These Mistakes While Baking

The biggest mistake when making this cake is using pears that are either too ripe or too firm – you want pears that give slightly when pressed but aren’t mushy, as overly ripe ones will release too much moisture and make the cake soggy.

Another common error is not draining the ricotta properly, especially if you’re using store-bought ricotta with excess liquid, so place it in a fine-mesh strainer for about 15 minutes before mixing to avoid a dense, wet texture.

Don’t skip zesting the lemon directly over your mixing bowl to capture the flavorful oils, and make sure to fold the flour gently into the batter rather than overmixing, which can lead to a tough cake instead of the light, tender crumb you’re after.

Finally, test for doneness with a toothpick inserted in the center – it should come out with just a few moist crumbs, not wet batter, and let the cake cool in the pan for at least 20 minutes before removing to prevent it from falling apart.

What to Serve With Pear Ricotta Cake?

This cake is perfect on its own with a cup of coffee or tea for an afternoon treat, but you can definitely dress it up a bit if you’re serving guests. A dollop of whipped cream or a scoop of vanilla ice cream on the side makes it feel more like a proper dessert, especially if you’re serving it warm. I also love pairing it with a drizzle of honey or a spoonful of mascarpone cheese, which plays nicely with the ricotta already in the cake. For a breakfast or brunch setting, serve slices alongside some fresh berries and a pot of hot coffee.

Storage Instructions

Store: This pear ricotta cake actually gets better after a day or two as the flavors meld together. Keep it covered with plastic wrap or in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The cake stays wonderfully moist thanks to the ricotta and pears.

Freeze: You can freeze slices of this cake for up to 3 months. Wrap individual pieces tightly in plastic wrap, then place them in a freezer bag. This way you can grab a slice whenever you’re craving something sweet with your afternoon coffee.

Serve: Let the cake come to room temperature before serving for the best flavor and texture. If you stored it in the fridge, give it about 30 minutes on the counter. Dust with fresh powdered sugar right before serving to make it look pretty again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1450
• Protein: 35-40 g
• Fat: 28-34 g
• Carbohydrates: 235-250 g

Ingredients

For the batter:

• 3 fresh pears
• 2 large eggs, separated
• 3/4 cup granulated sugar (130 g)
• 1 cup ricotta cheese (250 g)
• 1 cup all-purpose flour (150 g)
• 2 tsp baking powder (8 g)
• Zest from 1/2 lemon

For finishing:

• Powdered sugar, for dusting

Step 1: Prepare the Pears and Lemon Zest

• 3 fresh pears
• zest from 1/2 lemon

Begin by peeling the pears.

Cut half of the pears into small chunks, which will be mixed into the batter, and slice the other half into thin slices for decorating the top of the cake.

Grate the rind of half a lemon and set it aside for later use.

Step 2: Separate and Whip the Eggs

• 2 large eggs, separated

Separate the egg yolks from the egg whites.

Place the egg whites in a mixing bowl and whisk them until stiff peaks form; set aside.

This will help make the cake light and airy.

Step 3: Make the Ricotta Batter

• 2 large eggs, separated (egg yolks)
• 3/4 cup granulated sugar (130 g)
• 1 cup ricotta cheese (250 g)
• 1 cup all-purpose flour (150 g)
• 2 tsp baking powder (8 g)
• zest from 1/2 lemon (from Step 1)

In a separate bowl, combine the egg yolks and granulated sugar.

Mix well until the mixture becomes light and fluffy.

Add the ricotta cheese and stir until the mixture is smooth and well combined.

Next, add the flour, baking powder, and grated lemon zest to the yolk and ricotta mixture.

Stir thoroughly until there are no lumps and the batter is smooth.

Step 4: Fold in the Pear Chunks and Whipped Egg Whites

• pear chunks from Step 1
• whipped egg whites from Step 2

Carefully fold the small chunks of pear (from Step 1) into the batter using a spatula, ensuring they are evenly distributed.

Then, gently fold the whipped egg whites (from Step 2) into the batter in several additions, being careful not to deflate the mixture.

This step keeps the cake’s texture light.

Personally, I like to fold the egg whites in three stages—this makes them easier to incorporate while maintaining maximum airiness.

Step 5: Assemble and Bake the Cake

• batter from Step 4
• pear slices from Step 1
• 3/4 cup granulated sugar (130 g) (for sprinkling)

Line a 23-cm (9-inch) cake pan with baking paper.

Pour the cake batter into the pan and spread it evenly with a spatula.

Arrange the pear slices (from Step 1) in a circular pattern on top of the batter to create a decorative, sun-like design.

Sprinkle a little granulated sugar on the surface for a golden, caramelized finish.

Bake in a preheated oven at 180°C (350°F) for about 50 minutes.

Check doneness by inserting a toothpick in the center; if it comes out clean, the cake is ready.

If not, bake for an additional 10 minutes.

Step 6: Cool and Finish the Cake

• powdered sugar, for dusting

Remove the cake from the oven and let it cool slightly in the pan.

Once lukewarm, take the cake out of the pan and transfer it to a serving plate.

Dust the top generously with powdered sugar for a beautiful finish before serving.

I enjoy serving this cake while it’s still just a little warm, as the aroma of fresh pears really shines.

Traditional Italian Pear Ricotta Cake

Delicious Traditional Italian Pear Ricotta Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 26 minutes mins

Cook Time 54 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 4

Calories 1400 kcal

Ingredients

  

For the batter:

• 3 fresh pears
• 2 large eggs, separated
• 3/4 cup granulated sugar (130 g)
• 1 cup ricotta cheese (250 g)
• 1 cup all-purpose flour (150 g)
• 2 tsp baking powder (8 g)
• zest from 1/2 lemon

For finishing:

• powdered sugar, for dusting

Instructions

 

• Begin by peeling the pears. Cut half of the pears into small chunks, which will be mixed into the batter, and slice the other half into thin slices for decorating the top of the cake. Grate the rind of half a lemon and set it aside for later use.
• Separate the egg yolks from the egg whites. Place the egg whites in a mixing bowl and whisk them until stiff peaks form; set aside. This will help make the cake light and airy.
• In a separate bowl, combine the egg yolks and granulated sugar. Mix well until the mixture becomes light and fluffy. Add the ricotta cheese and stir until the mixture is smooth and well combined. Next, add the flour, baking powder, and grated lemon zest to the yolk and ricotta mixture. Stir thoroughly until there are no lumps and the batter is smooth.
• Carefully fold the small chunks of pear (from Step 1) into the batter using a spatula, ensuring they are evenly distributed. Then, gently fold the whipped egg whites (from Step 2) into the batter in several additions, being careful not to deflate the mixture. This step keeps the cake's texture light. Personally, I like to fold the egg whites in three stages—this makes them easier to incorporate while maintaining maximum airiness.
• Line a 23-cm (9-inch) cake pan with baking paper. Pour the cake batter into the pan and spread it evenly with a spatula. Arrange the pear slices (from Step 1) in a circular pattern on top of the batter to create a decorative, sun-like design. Sprinkle a little granulated sugar on the surface for a golden, caramelized finish. Bake in a preheated oven at 180°C (350°F) for about 50 minutes. Check doneness by inserting a toothpick in the center; if it comes out clean, the cake is ready. If not, bake for an additional 10 minutes.
• Remove the cake from the oven and let it cool slightly in the pan. Once lukewarm, take the cake out of the pan and transfer it to a serving plate. Dust the top generously with powdered sugar for a beautiful finish before serving. I enjoy serving this cake while it's still just a little warm, as the aroma of fresh pears really shines.