- Preheat the oven 160C.
- Peel the pears and slice them, add them to add with 1/2 tsp turmeric and 1 tsp lemon juice, mix and keep aside.
- In another bowl add the blueberries, rest of the lemon juice and 2 tsp of caster sugar, mix and keep aside.
- Rub the butter all over the tin, place the baking sheet into the bottom of the tin.
- In a bowl add the butter, sugar and vanilla extract, cream them until smooth. Add eggs and whisk again until it creamy. Add ricotta and half teaspoon of Maldon Sea Salt and combine it well. Sieve flour, baking powder and fennel powder into the batter, mix it well with the hand blender.
- Once the mixture come together, add the blueberries and mix it until the batter is all combined.
- Pour the mixture into the tin, then layer the top of the batter with pears coated in turmeric into a round circle covering the batter. Sprinkle with demerara sugar, put in the oven and cook for 55minutes in the oven on 170C. Switch the oven and leave the cake to rest for 10 minutes in the oven. Remove after 10 minutes, sprinkle rest of the Maldon Sea Salt over the baked cake while it is still warm.
- Enjoy with cream or on its own.
Serving: 9inch cake tin
Ingredients
225g of unsalted butter, room temperature plus extra to line the tin
200g caster sugar plus 2 tsp to sprinkle on the blueberries
1 tsp vanilla extract
4 eggs
150g ricotta
1 tsp Maldon Sea Salt
200g self-rising flour
1 tsp baking powder
1 tsp of fennel powder
300g of blueberries (frozen)
2 pears peeled and slice them lengthwise
½ tsp of turmeric
2 tsp of lemon juice
1 tsp demerara sugar
Preparation
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