Pear, Maple and Ricotta Cake, Maple Ice Cream

For the cake

• 350 g ricotta cheese
• 400 g pears
• 250 g plain flour
• 115 g pure maple syrup
• 35 g maple sugar
• 18 g baking powder
• 3 eggs
• 1 lemon zest
• 1 tsp vanilla extract
• 10 g butter, for greasing

For the ice cream

• 4 egg yolks
• 600 ml double cream
• 100 ml pure maple syrup
• 25 g maple sugar

Cake

1. Preheat the oven to 180ºC/160ºC fan.
2. Peel, core and dice the pears; place in a bowl with lemon juice to prevent browning.
3. Mix the ricotta, maple syrup, and maple sugar; beat and add vanilla extract.
4. Beat in the eggs one at a time, adding the lemon zest while beating constantly.
5. Sieve the flour and baking powder, then fold into the mixture.
6. Add the pears to the batter and pour into a pre-buttered and floured 9-inch springform cake tin.
7. Bake for 40 minutes, then check doneness. If required, bake for an additional 20 minutes.

Ice cream

1. Whisk the egg yolks, maple syrup, and maple sugar over warm water.
2. Beat until thick and pale, remove from heat, and continue beating until cool.
3. Whisk the double cream until soft peaks form and then fold into the cooled egg mixture.
4. Place in a shallow dish and freeze overnight.

Chef’s tip

1. This dish is one that can be enjoyed all year round. Instead of the pears, use seasonal fruits such as cherries or peaches to add a touch of summer. Orchard or stone fruits are best. For the adventurous, add bacon to the ice cream to give it a savoury twist.