Amalfi Pear and Ricotta Cake

Ingredients

• For the hazelnut sponge:
• 2/3 cup (130 grams) sugar
• 3 large eggs
• 6 1/2 ounces (180 grams) whole, peeled hazelnuts (or hazelnut meal)
• 1/2 cup flour (or potato starch or cornstarch to make it gluten-free)
• 3 1/2 ounces (just under 1/2 cup or 100 grams) butter, melted and cooled
• For the pear and ricotta filling:
• Drizzle of extra-virgin olive oil
• 2 small pears, peeled, cored, and cubed
• 1/3 cup (70 grams) sugar
• 1 vanilla pod, cut in half and seeds scraped
• juice of half a lemon
• a splash of pear liqueur (or Kirsch or brandy), optional
• 1/2 teaspoon cornstarch
• 1 pound (500 grams) cow's milk ricotta
• 1 cup (200 grams) sugar
• 1 cup (250 milliliters) cream, whipped to firm peaks
• Confectioners' sugar, for dusting

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