Ricotta and Amalfi Pear Cake with Almonds

Jul 27
2 min read

Story of the Dish

The combination of ricotta and pears is one of the most elegant expressions of Italian pastry: simple ingredients transformed into a sophisticated dessert. The sweetness and floral aroma of Italian pears balance the delicate creaminess of fresh sheep’s milk ricotta, while almonds add texture and a Mediterranean character.

Inspired by the famous ricotta and pear cake from the Amalfi Coast, this version combines traditional Southern Italian flavors with a modern pastry technique.

Ingredients

Serves: 8

Almond Sponge Cake

1 cup almond flour
¾ cup all-purpose flour
¾ cup sugar
4 large eggs
½ cup butter, melted
1 teaspoon baking powder
1 teaspoon vanilla extract
Pinch of salt

Ricotta Cream

2 cups fresh ricotta cheese
½ cup powdered sugar
1 teaspoon lemon zest
1 teaspoon vanilla extract
½ cup heavy cream, whipped

Pear Filling

3 ripe pears, peeled and diced
2 tablespoons sugar
1 tablespoon lemon juice
2 tablespoons pear liqueur or white wine
1 teaspoon butter

Preparation

Prepare the pear filling first. Melt butter in a pan and add diced pears, sugar, lemon juice, and pear liqueur. Cook gently until the pears soften but still maintain their shape. Allow them to cool completely.

For the sponge cake, whip eggs with sugar until pale and doubled in volume. Fold in almond flour, flour, baking powder, and salt. Add melted butter and vanilla. Bake in a greased cake pan at 350°F for about 25 minutes.

For the cream, mix ricotta with powdered sugar, lemon zest, and vanilla until smooth. Fold in whipped cream to create a light mousse texture.

Slice the cake horizontally, fill with ricotta cream and pears, then refrigerate for at least two hours before serving.