This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Sponge
Filling
Method
1.Preheat oven to 180°C. Grease and flour a 24cm springform tin.
2.Beat the sugar and eggs together until pale and fluffy, and doubled in volume. Fold in the ground nuts, flour and butter until just incorporated.
3.Pour into the prepared tin and bake for 20-25 minutesor until browned and springy on top. Remove from the oven and let cool.
4.For the filling, drizzle the olive oil into a small saucepan to cover the base. Add the pears, the first measure of sugar, vanilla, lemon juice and brandy. Heat gently, stirring occasionally, until the pear softens and releases liquid. Add the cornflour and continue stirring for another 2-3 minutes. Cool completely.
5.In a medium-sized bowl, whip the ricotta and caster sugar together until smooth and creamy. Fold in the cream, then the cooled pears, reserving the syrup.
6.To assemble, slice the sponge horizontally to make two rounds. Place the bottom disc on a serving plate, cut- side up. Drizzle 1 to 2 tbsp of the reserved pear syrup evenly over the sponge. Replace the springform ring around the cake, then spoon in the ricotta mixture, smoothing evenly with a spatula. Drizzle more reserved pear syrup over the cut side of the top layer of sponge and carefully place it on top of the ricotta filling, cut-side down. Press gently. Chill for several hours or overnight.
7.To serve, remove the springform ring and dust the top with icing sugar. Cut carefully into slices with a sharp knife.
For a gluten-free version, simply replace the flour with gluten-free flour, using 1 tbsp less than a half cup.
Note
