Ingredients
Cake Batter
• 1 cup ricotta cheese
• ⅓ cup olive oil
• ¾ cup granulated sugar
• 3 large eggs
• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 2 ripe pears, peeled and diced
• ¾ cup chocolate chips
For Finishing
• Powdered sugar for dusting
Tip: If the ricotta appears watery, let it drain in a sieve for about 10 minutes before mixing.
Instructions
Preheat oven to 350°F (175°C).
Grease a 9-inch springform pan and line the bottom with parchment paper.
Tip: Springform pans make it easier to release delicate fruit cakes.
Whisk eggs and sugar until pale and slightly creamy.
Tip: Whisk about 1–2 minutes to introduce air into the batter.
Stir in ricotta, olive oil, and vanilla until smooth.
In another bowl whisk:
• flour
• baking powder
• salt
Add to batter and mix gently until combined.
Tip: Stop mixing once the flour disappears.
Fold in diced pears and chocolate chips.
Tip: Toss chocolate chips lightly with flour to prevent sinking.
Pour batter into prepared pan and smooth the surface.
Bake 30–35 minutes until golden and a toothpick shows moist crumbs.
Tip: If the top browns too quickly, loosely cover with foil.
Cool 10 minutes in the pan, then transfer to a rack.
Dust with powdered sugar once cooled.