Pear-ricotta cake from Bake from Scratch, Volume Eight: Artisan Recipes for the Home Baker (page 105) by Brian Hart Hoffman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Cookie24 on September 03, 2024

    This cake is good; the crumb is sturdy making it seem more of a quick bread than tender cake. Substituted peaches for pears, because that's what I had on hand. Could use more fruit in the batter itself, 150 grams was a little sparse. Followed the rest of the recipe as written. Didn't need to cover with foil and baked for 55 minutes. Not too sweet, so served with sweetened whipped cream. Also good served next day as a morning coffee cake for breakfast. Next time, will probably add sliced almonds to top and almond extract in the batter.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.