Lunch: Pear, Ricotta and Pine Nut Cake

The combination of golden raisins, pine nuts and orange zest gives this cake a uniquely Sicilian flair. Keep in mind that those same flavors make a great addition to savory whole-grain rice pilafs as well.

This recipe includes superfoods such as:

Nuts, Agave

Health benefits of Pear, Ricotta and Pine Nut Cake

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Agave, a sweetener derived from the core of the agave plant, is frequently highlighted in nutritional discussions due to its notably low glycemic index (GI) rating. With a GI score of just 17, it stands out from many other natural sweeteners and sugars that often have higher GI values. For those unfamiliar with the term, the glycemic index is a measure that ranks foods based on how significantly they raise blood glucose (sugar) levels after consumption. Foods with a lower GI value are absorbed more slowly and cause a more gradual rise in blood sugar levels, which is particularly crucial for individuals managing conditions like PCOS (Polycystic Ovary Syndrome).

Ingredients

3/4 lb skim milk ricotta
2/3 cup raw agave nectar
4 large egg whites
1/4 cup natural sugar
1 cup golden raisins, soaked in 3/4 cup orange juice for 20 minutes
6 oz pine nuts
Grated zest of 2 oranges
6 large egg yolks, whisked until foamy
4 large pears, peeled, diced or grated in a food processor, and drained of excess liquid
2 Tbsp confectioners’ sugar (for garnish)

Instructions

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.
Choices: 1 Fruit, 1/2 Carbohydrate, 2 Fat

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