Preheat the oven to 180 °C. Beat the ricotta, butter and coconut sugar together. Slowly add eggs, vanilla powder and orange zest and mix. Start adding flour, almond milk mixed with baking soda, cinnamon and baking powder. Mix ’till smooth and gently add pears. Pour the batter into a cake tin and bake for 1 hour.
Meanwhile, make the caramel. Put the cake out of the oven and pour over your healthy caramel and decorate with roasted hazelnuts.
Cake
- 200 g good quality ricotta
- 100 g butter (or coconut oil)
- 3/4 cups coconut sugar
- 2 eggs
- 1 tsp vanilla powder
- zest of 1 orange
- 2 cups kamut or spelt flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 cups almond milk mixed with 1/2 tsp baking soda
- 1 sliced pear
- handful of hazelnuts (roasted on a pan)
