Some very sad pears were sitting in the fruit bowl, so I looked up Giallo Zafferano and turned them into a lovely, light and moist cake. Unusual for me, to bake without butter, but instead I used a tub of ricotta.

First thing, the pears were peeled and chopped into small cubes, drizzled with some lemon juice and set aside. KA was busy whipping 250 tub of ricotta together with 130g of sugar, plus some vanilla sugar( we’re off to Poland in 2 days, will be stocking up on essentials!), to this went 3 whole eggs, one by one, a generous amount of lemon zest, 16g pack of powdered yeast and finally 220 g of flour. All this nicely combined together, pears in and into the lined baking tray. It baked in 180 degrees for over an hour. Once baked, finished with icing sugar. Might take a chunk over to the neighbours. 🙂