Torta soffice di pere con ricotta e pinole (pear, ricotta and pine nut cake).
From our The Vivants Top 10: Chefs Share Their Favorite Dessert Dish feature, Best-selling author, chef, and Mediterranean diet ambassador Amy Riolo shared this one from her Italian Diabetes Cookbook.
3/4 pound skim milk ricotta.
2/3 cup raw agave nectar.
4 big egg whites.
1/4 cup natural sugar.
1 cup golden raisins, taken in 3/4 cup orange juice for 20 minutes.
6 ounces pine nuts.
Grated enthusiasm of 2 oranges.
6 large egg yolks, whisked until foamy.
4 big pears, peeled, diced or grated in a food processor, and drained of excess liquid.
2 tablespoons confectioners sugar (for garnish).
Preheat oven to 350 ° F.Grease and flour a 10-inch springform pan.
Location the ricotta and agave nectar in a big bowl and mix till ricotta is smooth.
Beat the egg whites on high speed with sugar until stiff peaks form.
Drain pipes the raisins, pat them dry, and dice them. Add the pine nuts, orange enthusiasm, raisins, egg yolks, and pears to the ricotta mixture, and mix with a wood spoon till included.
Fold egg whites into ricotta mix with a spatula, stirring counterclockwise. (Start at the “3 oclock” position and turn your wrist counterclockwise till you reach the exact same point.) Continue folding in the egg whites simply up until they are incorporated and mixture is smooth.
Put the mix into the ready pan and struck pan on the counter a few times to release air bubbles.Position a rack in the center of the oven, and bake cake till a knife inserted in the top comes out clean, 40– 50 minutes.
Cool to room temperature level, sprinkle with confectioners sugar, and cut into thin wedges to serve.
Dan Blacharski is editor-in-chief of TheVivant.com.