Ricotta and Pear Cake Recipe

Let me show you how I make Ricotta and Pear Cake, a delightful dessert that combines the rich, creamy texture of ricotta with the sweet, aromatic flavor of pears. This cake is inspired by the Amalfi Coast, specifically the famous pastry chef Sal De Riso’s creation, which has won hearts across Italy and beyond. Based on my overall experience, I can tell you that it’s a showstopper for any occasion.

What to Expect:

This cake is a delicious blend of creamy, nutty, and fruity layers that will leave your guests wanting more. The hazelnut sponge adds a lovely texture, while the pear and ricotta filling provides a smooth and rich contrast.

Ricotta and Pear Cake Recipe

Prep Time: 30 minutes
Cook Time: 35 minutes
Time to Stand: 1 hour in the fridge
Total Time: 2 hours
Ease of Cooking: Moderate
Servings: 8
Calories: ~400 per slice
Cost of Ingredients: Moderate
Cuisine: Italian (Amalfi Coast)
Course: Dessert

Equipment Needed:

• 26 cm (10-inch) springform pan
• Mixing bowls
• Hand mixer or whisk
• Oven
• Knife and chopping board
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Ingredients:

For the Hazelnut Sponge:

• 350g eggs (with shell)
• 200g caster sugar
• 275g ground hazelnuts
• 100g plain flour (sifted)
• Zest of 1 lemon
• 75g melted butter

For the Syrup:

• 300ml water
• 200g caster sugar
• 3 tbsp rum
• 3 tbsp pear brandy (eau de vie de poire)

For the Ricotta Cream:

• 500g ricotta (preferably half sheep’s milk and half cow’s milk)
• 125ml whipping cream (lightly whipped)
• 225g caster sugar

For the Pear Filling:

• 350g ripe Williams pears (peeled and diced)
• 100g caster sugar
• 1 ½ tbsp pear brandy
• 10g sheet gelatine
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Method:

1. Prepare the Hazelnut Sponge:
   • Preheat your oven to 180°C (350°F). Beat the eggs with sugar until thick and pale. Gently fold in the ground hazelnuts, flour, and lemon zest, followed by the melted butter.
   • Pipe the mixture into two 26cm cake pans lined with baking paper. Bake for about 35 minutes, until golden and cooked through. Let it cool.
2. Make the Ricotta Cream:
   • Whisk the ricotta with sugar until smooth. Then, gently fold in the lightly whipped cream until it’s well combined.
3. Prepare the Syrup:
   • In a saucepan, bring the water and sugar to a boil. Add the rum and pear brandy, boiling for a minute before removing from heat. Cover to keep warm.
4. Prepare the Pear Filling:
   • Soak the gelatine in water for about 10 minutes. Cook the pears with sugar for about 5 minutes in a frying pan. Add the pear brandy and syrup, then dissolve the gelatine. Let it cool.
5. Assemble the Cake:
   • Place one sponge layer at the bottom of a 26cm springform pan. Spread half of the ricotta cream over it, followed by the pear mixture. Top with the remaining ricotta cream and finish with the second sponge layer. Press gently to compact.
   • Freeze the cake for at least 1 hour, then transfer it to the fridge before serving. Before serving, dust with icing sugar for a beautiful finish.

Variations, Tips, and Substitutions:

• Flour-Free Version: Use almond flour instead of regular flour for a gluten-free alternative.
• Dairy-Free Option: Substitute ricotta with a plant-based ricotta made from almonds or cashews.
• Pear Substitutes: Try apples if pears aren’t in season.
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Nutritional Information Per Serving:

• Calories: ~400
• Fat: 22g
• Carbs: 45g
• Protein: 8g
• Fiber: 3g

I hope this guide has made making Ricotta and Pear Cake seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment!