Italian fruit cake

Ingredients for 1 servings:

• 400 g pear(s) or apples
• some lemon juice
• 400 g ricotta
• 150 g sugar
• 1 packet of Bourbon vanilla sugar
• 1 pack of lemon peel
• 3 eggs
• 120 g wholemeal flour or white flour
• 100 g almond flour or white flour
• 80 g flour
• 1 packet of baking powder
• 1 tsp. baking soda
• 40 g chocolate drops
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

with ricotta, low in fat and carbohydrates

Peel the fruit, quarter it, remove the core, and dice the flesh. Drizzle with lemon juice to prevent the pieces from browning too much. Preheat the oven to 180°C (top and bottom heat if possible). Mix the ricotta with the sugar until smooth, then stir in the vanilla and lemon zest. Beat the three eggs, one at a time, into the cream. Mix all of the flour thoroughly with the baking powder and baking soda. Finally, use a wooden spoon to evenly fold the flour, fruit pieces, and chocolate chips into the cream. Pour the batter into a greased and/or parchment-lined 26 cm springform pan and smooth the surface. Bake in the preheated oven for approximately 45-50 minutes. If the surface becomes too dark, cover with parchment paper. Do the toothpick test!