Italian Pear and Ricotta Cake

food52.com

ErinM

subheading: For the hazelnut sponge:

⅔ cup (130 grams) sugar

3 large eggs

6 ½ ounces (180 grams) whole, peeled hazelnuts (or hazelnut meal)

½ cup flour (or potato starch or cornstarch to make it gluten-free)

3 ½ ounces (just under ½ cup or 100 grams) butter, melted and cooled

subheading: For the pear and ricotta filling:

Drizzle of extra-virgin olive oil

2 small pears, peeled, cored, and cubed

⅓ cup (70 grams) sugar

1 vanilla pod, cut in half and seeds scraped

Juice of half a lemon

A splash of pear liqueur (or Kirsch or brandy), optional

½ teaspoon cornstarch

1 pound (500 grams) cow's milk ricotta

1 cup (200 grams) sugar

1 cup (250 milliliters) cream, whipped to firm peaks

Confectioners' sugar, for dusting

Directions at food52.com

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