Almond Pear Cake
Almond Pear Cake - An airy dessert with plenty of natural sweetness
Healthy, because
Even smarter
Nutritional values
Ripe pears taste nice and sweet - that saves added sugar. In addition, the pome fruit contains very little fruit acid and is therefore easily digestible even for sensitive stomachs.
Instead of pears, the casserole also tastes great with other types of fruit - for example, with apples, peaches, or berries - so there is guaranteed no boredom!
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 357 mg | (9 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 3 eggs
- 1 pinch salt
- 1 small organic lemon
- 28 ozs low fat Ricotta cheese (drained)
- 3 Tbsps whole cane sugar
- 1 Tbsp cornstarch
- 2 ¾ ozs ground almonds
- 1 Tbsp butter
- 4 small Pear
- 1 ½ ozs slivered almonds (4 TBSP.)
- ¾ oz Powdered sugar from cane sugar (2 TBSP.)
Preparation steps
Separate eggs. Beat egg whites with 1 pinch of salt until stiff peaks form. Rinse lemon in hot water, pat dry, finely grate zest, squeeze out juice.
Beat the egg yolks with the lemon zest, drained ricotta, sugar, cornstarch, and ground almonds until well blended. Carefully fold the beaten egg whites into the curd mixture.
Grease baking dish with butter. Wash the pears, cut them in half, remove the stems and sprinkle the cut surfaces with lemon juice.
Pour the curd mixture into the pan and smooth it out. Spread the pears with the cut surface facing upwards on the mixture and press in lightly.
Sprinkle the mixture with sliced almonds and bake in a preheated oven at 200 °C / 400 °F for 30 minutes.
Remove, dust with powdered sugar and serve lukewarm.
