Today’s cake – Amalfi Pear and Ricotta cake

amalfi cake 2

Pear and ricotta cake is something you will find in many of the bakeries and pasticcerie along the gorgeous Amalfi Coast.  It was first made famous by Sal di Riso (his bakery is in Minori) and over the last few decades there have been various versions.  Some make it with more of a ‘biscuit’, others with a sponge.  This version is based on a recipe by Katie Caldesi.

For the sponge
100g     hazelnut meal
50g       plain flour
100g     caster sugar
75g       unsalted butter soften at room temperature
4            egg whites
Icing sugar, for dusting

For the filling
3            pears, peeled and cut into bite-size pieces
75ml     water
1 tsp     vanilla bean paste
125g     golden caster sugar*
250g     ricotta, drained
100g     double cream
1 tbsp   pear brandy (optional)

*golden caster sugar is an unrefined sugar you’ll find in specialty food stores. I also used it recently in an orange & semolina cake

Making it
1. To make the pears, cook the pears in the water, together with the vanilla and 75 g of the sugar in a saucepan until soft, for 15–20 minutes (depending on the ripeness of the pears). This is best done with a circle of baking parchment pressed down on the pears to trap in the steam. When the pears are done, strain them through a sieve resting over a bowl to collect the juices and set aside and allow to cool.

2. Meanwhile, grease two 19 cm round tins with butter and line the bottoms with baking paper. Pre-heat oven to 180C fan forced. Place the hazelnut, flour, caster sugar and butter in a bowl and beat until a sandy consistency. In a separate bowl, whisk the egg whites to soft peaks and then fold them into the nut mixture. Pour into the prepared tins and bake for 20 minutes. Remove from the oven and leave to cool for 5 minutes before turning out onto wire racks and removing baking paper

3. To make the filling, whisk together the remaining golden caster sugar, ricotta and cream in a bowl until smooth and thick. Add the pears and brandy and combine. Place one hazelnut sponge on a board and spoon the filling over. Lay the other sponge on top and push down so that the filling oozes out a little. Sift the icing sugar over the top and transfer to a serving dish or cake stand. Serve in slices with the syrup from the pears if desired

amalfi cake

6 thoughts on “Today’s cake – Amalfi Pear and Ricotta cake

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