Torta di Ricotta e Pere/Ricotta and Pear Cake

Directions

Preheat oven to 350 degrees.
Butter and flour a 9 1/2 to 10 inch spring form pan. Alternately you could line it with parchment paper.
In a bowl of an electric mixer, beat the eggs and sugar on med/high speed until light and fluffy.
While the eggs are whisking, mix the flour, salt and baking powder in a separate bowl.
Add in the vanilla and the lemon peel to the egg and sugar mixture.
Once incorporated, turn the electric mixer on low and slowly add in the flour mixture a little at time.
Try not to over mix the batter as it will result in a tough cake.
Set two pears aside for the topping. Peel and chop the remaining pears into one inch squares. Gently fold them into the batter and pour the cake into the prepared springform pan.

Peel the remaining two pears, remove the core and slice the pears.
Create a flower effect by starting in the centre of the cake and working your way out and around.
Sprinkle the top with some vanilla sugar or cinnamon sugar if you have, and a handful of sliced almonds.

Bake the cake in the centre of the oven for 1 hour-1 hour and 5 or so minutes. If the cake looks like it is browning too much, then just
tent it with some foil paper.
A toothpick inserted, should come out clean. Let rest for 5-10 min then remove from the springform pan and enjoy.

You can dust with icing sugar if so desired.