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{La Torta Ricotta e Pere di Sal De Riso} Amalfi Pear Ricotta Hazelnut Cake
SALT AND WIND16Ingredients
3Hours
500Calories
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Ingredients
US|METRIC
12 SERVINGS
- 2 cups granulated sugar (divided)
- 3 large eggs (room temperature)
- 7 oz. hazelnuts (whole, blended and sifted, or use hazelnut or almond meal)
- 1/2 cup all purpose flour
- 4 oz. unsalted butter (melted and cooled, plus more room temperature butter for lining the cake pan)
- extra-virgin olive oil (drizzle)
- 2 seckel pears (or small ripe Forelle, cored and small dice)
- 1 vanilla bean
- 1/2 seeds
- 1/2 lemon
- pear (optional)
- brandy (optional)
- 1/2 tsp. cornstarch
- 1 lb. whole milk ricotta cheese
- 1/2 cup heavy cream (chilled)
- powdered sugar (for garnish, optional)
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NutritionView More
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500Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories500Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol110mg37% |
| Sodium55mg2% |
| Potassium210mg6% |
| Protein9g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber2g8% |
| Sugars37g |
| Vitamin A15% |
| Vitamin C10% |
| Calcium10% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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