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  • Serves 12 (4.9 lb)
Ricotta Pear Cake

Ingredients

  • 17 ounces ricotta cheese 17 ounces ricotta cheese
  • 2 (at least 6 ounces each) Bartlett or William pears, peeled, cored, and diced or thinly sliced 2 (at least 6 ounces each) Bartlett or William pears, peeled, cored, and diced or thinly sliced
  • 2 cups whole hazelnuts, finely ground 2 cups whole hazelnuts, finely ground
  • 6 large eggs 6 large eggs
  • 2/3 cup sugar 2/3 cup sugar
  • 7 tablespoons butter, melted 7 tablespoons butter, melted
  • 6 tablespoons 00 flour 6 tablespoons 00 flour
  • Juice of 1 lemon Juice of 1 lemon
  • 1 to 2 tablespoons pear brandy 1 to 2 tablespoons pear brandy
  • 1 tablespoon pure vanilla extract 1 tablespoon pure vanilla extract
  • 2 teaspoons cornstarch 2 teaspoons cornstarch

Nutritional values
Per serving (7 oz)

% Daily Values*
  • Total fat 39.4g 51%
  • Saturated fat 10.6g 53%
  • Protein 15.1g 30%
  • Salt 125.7mg 5%
  • Total carbs 39.2g 14%
  • Fiber, total dietary 5g 18%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on seriouseats.com
Ricotta Pear Cake on seriouseats.com
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