Traditional Amalfi’s Pear and Ricotta Cake
The ideal dessert for the fall, this Amalfi's Pear Ricotta Cake includes a nutty hazelnut cake and creamy ricotta and pear filling. The nuttiness of the cake pairs beautifully with the sweetness of the pears and creaminess of the ricotta, making this a dessert to remember. This dessert is wonderful with coffee for an afternoon meal or you can have it after dinner when you are hosting guests. To make the cake, you beat the eggs with the sugar before stirring in the all-purpose flour, hazelnut flour, and baking powder. Then, the batter gets divided between two baking pans before being baked. After that, you make a filling with pears and a ricotta cream that gets sandwiched between the cakes. Due to the nature of the cream, once assembled, the cake needs to be chilled so that the filling sets and is easy to slice.
What is Ricotta and Pear Cake?
This ricotta and pear cake includes two cake layers which include a combination of all-purpose flour and hazelnut flour. As a result, the cake has a darker color than other cakes along with a nutty flavor.
Ricotta and pear cake is a classic cake from southern Italy that is made in the fall when pears are in season. While it is a little more challenging to make, the combination of nutty layers of cake, sweet pears, and creamy ricotta makes it worth the effort.
This ricotta and pear cake can be served as a snack but is elegant enough for a dinner party as well. It is ideal to use ripe pears for the best flavor.
Pro Tips
- To divide the batter between the pans evenly, weigh the batter and divide it by two. Then, you can place each pan on the scale while you fill it to that weight.
- Use ripe pears for the best flavor in this dessert.
- Make sure you cook the pears just until they are soft as they may become mushy if they are cooked too long.
- Make sure you chill the cake well before slicing into it. This will allow the cream filling to set so you can slice it cleanly.
- If desired, serve the cake dusted with powdered sugar.
- If you don’t have pears on hand, you could easily make this dessert with apples.
What to Serve with Ricotta and Pear Cake?
This ricotta and pear cake can be served with coffee for an afternoon snack or for dessert alongside other pastries. Feel free to serve it dusted with icing sugar as well.
Where Can I Buy Hazelnut Flour?
If you can’t find hazelnut flour in your local grocery store, you may be able to find it in bulk food stores that typically sell baking ingredients. Alternatively, you could make your own hazelnut flour by blending hazelnuts in a food processor until they become a flour-like consistency.
What Types of Pears Should Be Used in Ricotta and Pear Cake?
Any firm-fleshed pears such as Bartletts or Anjou pears will work well in this recipe.
Do I Need to Drain the Ricotta?
If the ricotta you use seems quite wet, it would be ideal for you to drain it to remove the excess moisture.
Can I Replace the Hazelnut Flour?
Yes, you definitely can! Although hazelnut flour is a signature element of ricotta and pear cake, the recipe would still work well if you used a flour made from walnuts or pecans instead.
More Pears Dessert To Make This Fall!
How to Store Ricotta and Pear Cake
This cake should be covered well and placed in the refrigerator where it should stay fresh for up to three days.
Ingredients
How to Make Ricotta and Pear Cake
For the cakes, in a bowl, beat the eggs with the sugar.
For the cakes, in a bowl, beat the eggs with the sugar.
Sift in the flour.
Sift in the flour.
Add the hazelnut flour and baking powder, and stir until combined.
Add the hazelnut flour and baking powder, and stir until combined.
Stir in the butter.
Stir in the butter.
Divide the batter between two 24 cm baking pans that have been lined with parchment paper. Bake in a 180°C/356°F oven for 15 minutes. Allow to cool completely before unmolding.
Divide the batter between two 24 cm baking pans that have been lined with parchment paper. Bake in a 180°C/356°F oven for 15 minutes. Allow to cool completely before unmolding.
For the filling, in a bowl, stir the cornstarch with the pear distillate.
For the filling, in a bowl, stir the cornstarch with the pear distillate.
Cook the pears with the sugar, lemon juice, and butter. Stir in the cornstarch mixture and allow it to cook until thickened.
Cook the pears with the sugar, lemon juice, and butter. Stir in the cornstarch mixture and allow it to cook until thickened.
Whip the cream in a bowl until stiff peaks are formed.
Whip the cream in a bowl until stiff peaks are formed.
In another bowl, beat the ricotta with the sugar and vanilla bean until combined.
In another bowl, beat the ricotta with the sugar and vanilla bean until combined.
Fold the whipped cream into the ricotta mixture until combined.
Fold the whipped cream into the ricotta mixture until combined.
Fold in the pears.
Fold in the pears.
Use a 22 cm cake mold to trim the edges of each cake.
Use a 22 cm cake mold to trim the edges of each cake.
Wrap the cake mold in plastic wrap. Set one of the cakes inside the cake mold. Fill it with the ricotta cream, spreading it into an even layer.
Wrap the cake mold in plastic wrap. Set one of the cakes inside the cake mold. Fill it with the ricotta cream, spreading it into an even layer.
Place the other cake on top of the filling and freeze it for 1 hour. Then, refrigerate it for 6 hours until set.
Place the other cake on top of the filling and freeze it for 1 hour. Then, refrigerate it for 6 hours until set.
Dust the cake with powdered sugar.
Dust the cake with powdered sugar.
Serve and enjoy!
Serve and enjoy!
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