- Prep time 25 minutes
- Total time 18 hours & 30 minutes
- Portion size 8 servings
Ingredients
Crust:
Filling:
Method
Crust
Preheat oven to 350°F; grease 8-inch springform pan. In bowl, using electric mixer on medium-high speed, beat butter with sugar and egg until light and fluffy. Beat in hazelnuts, flour, nutmeg and salt until smooth sticky dough forms. Press dough into bottom of prepared pan. Bake for 20 minutes. Let cool for at least 30 minutes.
Filling
Meanwhile, in bowl, whisk together ricotta, sugar, eggs, orange zest and nutmeg.
Place about three-quarters of the pear slices on cooled Crust. Top with ricotta mixture. Arrange remaining pear slices in pattern of your choice on top. Bake until centre of cake is almost set, about 30 minutes. Let stand for 30 minutes, then refrigerate for at least 4 hours before unmolding. Sprinkle with icing sugar and garnish with chopped hazelnuts, if using.
Drained Ricotta Cheese
In sieve placed over bowl, layer several pieces of cheesecloth. Add 1 cup ricotta cheese; cover and refrigerate for 12 hours (or overnight). Discard liquid.
Nutritional facts Per serving: about
- Iron 1 mg
- Fibre 2 g
- Sodium 210 mg
- Sugars 30 g
- Protein 9 g
- Calories 420
- Total fat 21 g
- Cholesterol 135 mg
- Saturated fat 10 g
- Total carbohydrate 49 g
