Pear, Ricotta, and Pine Nut Cake
1 cup golden raisins (soaked in 3/4 cup orange juice for 20 minutes)
1/4 cup natural sugar
4 large egg whites
3/4 lb skin milk ricotta
2/3 cup agave nectar
6oz pine nuts
zest of 2 oranges
6 large egg yolks (whisked until foamy)
4 large pears (peeled, diced, and drained)
2 tbsp powdered sugar (for garnish)
Preheat oven to 350° F. Grease and flour a 10-inch springform pan.
Place the ricotta and agave nectar in a large bowl and mix until ricotta is smooth.
Beat the egg whites on high speed with sugar until stiff peaks form.
Drain the raisins, pat them dry and dice them. Add the pine nuts, orange zest, raisins, egg yolks and pears to the ricotta mixture, and mix with a wooden spoon until incorporated.
Fold egg whites into ricotta mixture with a spatula, stirring clockwise. (Start at the “3 o’clock” position and turn your wrist counterclockwise until you reach the same point.) Continue folding in the egg whites just until they are incorporated and the mixture is smooth.
Pour the mixture into the prepared pan and hit pan on the counter a few times to release air bubbles. Position a rack in the center of the oven, and bake cake until a knife inserted in the top comes out clean, 40-50 minutes.
Cool to room temperature, sprinkle with confectioners’ sugar and cut into thin wedges to serve.
Per serving: 200 calories, 10g fat, 35mg sodium, 3g fiber, 19g sugar, 6g protein