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Ricotta Pear Cake

kept bymlehet
recipe bySerious Eats

For the cake:
2 cups whole hazelnuts, finely ground
6 tablespoons 00 flour
6 large eggs
2/3 cup sugar
7 tablespoons butter, melted

For the pears:
2 (at least 6 ounces each) Bartlett or William pears, peeled, cored, and diced or thinly sliced
½ cup sugar
Juice of 1 lemon
2 teaspoons cornstarch
1 to 2 tablespoons pear brandy

For the syrup:
1/3 cup sugar
3 to 4 tablespoons pear brandy

For the filling:
17 ounces ricotta cheese
¾ cup sugar
1 tablespoon pure vanilla extract
¾ cup heavy cream



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