What more could I need? I had clean the oven for 4 days. I know and am going to be determined to post this cake. Even if it’s not beautiful cake. I still am going to bake another until it’s time for the oven to die.
I know it’s not presentable, as you can see it is dark brown at the top as well as the side. In this cake, I have something fresh brueue pear (brown skin pear), and something cold in the fridge: lemon thyme.
I thought I have sour cream, but instead I have ricotta cheese. So, I said to myself why not use ricotta cheese rather than going to the supermarket for one box of sour cream. Got to be creative, experiment and explore where the journey of baking is taking me.
Inside the cake as you can see it’s moist, crunchy and not to sweet. The outside is burnt but inside texture is smooth and fragrant with lemon thyme. The taste and deliciousness have been the main thing about baking cake. Perhaps I needed to get a new oven. Stop making roast crackling pork.
280 g plain flour, sifted
2 Tsp baking powder
1/2 Tsp Pink Himalayan salt
200 g Greek natural yogurt
375 ml ricotta cheese
215 g castor sugar
3 extra-large eggs
1 Tsp vanilla essence
1/2 cup olive oil
3 brueue pear, cored and sliced wedges
4 raspberry, decorations
3-4 sprigs lemon thyme
4 Tbs strawberry jam mix in 2 Tbs hot water, spread on top of cake
Preheat the oven to 180 deg C. Grease and lined 9″ spring form pan. Then set aside. Next sift together flour, baking powder, and salt into a bowl. In another bowl, using electric blender, blend together yogurt, ricotta cheese, sugar, eggs, vanilla, and oil until incorporated.
Then slowly blend the dry ingredients in 3 batches into the wet ingredients. Add lemon thyme in the batter; fold them very gently into the batter. Make sure the are coated and mixed well.
Next spoon half of the batter into the prepared pan and gently press pear wedges all around in the batter. Then spoon remaining batter on top of pear.
Tilt pan a bit to try even out batter. Then smooth the top and give a gentle knock on the bench top. Bake for about 50 -60 minutes, or until a cake tester placed in the center comes out clean.
When the cake is done, switch off oven and removed cake from oven and spread strawberry jam on top of cake and put back in oven for 10 minutes don’t switch on oven. Just to let it set in.
Note: You may need less or more time. Oven temperature vary. If its brown too fast cover with foil. I had to cover mine after 45 minutes as the top and side start to brown quickly. You may put any fruits you like. You may use sour cream instead of ricotta cheese.