Ricotta & Pear Hazelnut Cake | Soft, Creamy & Full of Autumn Vibes

A delicate hazelnut sponge layered with a fluffy ricotta and pear cream — this cake is light, nutty, and perfectly balanced. It’s not overly sweet and tastes even better the next day, making it ideal for family gatherings or cozy afternoons with coffee.

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About This Cake

This Ricotta & Pear Hazelnut Cake is an elegant Italian dessert that combines the earthy flavour of hazelnuts with the natural sweetness of pears. The airy ricotta cream makes it light yet indulgent. It’s a staple in many Northern Italian homes, especially in autumn when pears are at their best.

Ingredients

Hazelnut Cake Base:
Eggs:	3
Hazelnut Flour:	200 g (2 cups)
All-Purpose Flour (00):	60 g (½ cup)
Butter (melted):	100 g (7 tbsp)
Sugar:	130 g (⅔ cup)
Baking Powder:	1 tsp (5 g)
Ricotta & Pear Cream:
Ricotta:	500 g (2 cups)
Whipping Cream:	200 g (¾ cup)
Pears:	350 g (2 medium)
Sugar (for ricotta):	100 g (½ cup)
Sugar (for pears):	30 g (2 tbsp)
Lemon Juice:	To taste (for pears)
To Decorate:
Powdered Sugar:	To dust

How to Make It

Prep Time: 25 mins | Cook Time: 20 mins | Chill Time: 4–5 hrs | Total Time: 5 hrs

Step 1: Melt the butter and let it cool.
Step 2: Whisk eggs and sugar until light and fluffy.
Step 3: Add hazelnut flour, all-purpose flour, and baking powder. Mix gently.
Step 4: Fold in the melted butter until smooth.
Step 5: Pour into a 20 cm (8-inch) tin and bake at 180°C (350°F) for 20 minutes. Let cool, then slice into 2 layers.
Step 6: For the cream: dice pears and cook with sugar and lemon juice until soft. Let cool.
Step 7: Whip cream until stiff. In a separate bowl, mix ricotta with sugar, then fold in the whipped cream and cooked pears.
Step 8: Assemble by layering cake base, cream, and top layer. Chill for at least 4–5 hours or overnight.
Step 9: Dust with powdered sugar before serving.

Tucci’s Tips

Let the cake rest overnight — the flavours and texture improve dramatically.

Drain ricotta well before mixing to keep the cream light and fluffy.

Top with crushed hazelnuts or thin pear slices for a rustic touch.

Variations

Chocolate Twist: Add cocoa powder to the base for a deeper flavour.
Nut Swap: Use almond flour instead of hazelnut for a lighter, floral note.
Mini Versions: Make individual portions using muffin tins — great for parties.

Did You Know?

Historical Fact: Pears and ricotta have been paired in Italian desserts for centuries. In Piedmont and Emilia-Romagna, where hazelnuts grow abundantly, this cake became a regional favourite blending local nuts with dairy and fruit.

Fun Fact: In Italy, it’s common to refrigerate this cake overnight and serve it slightly chilled — just like tiramisu — to let the cream set and the flavours meld beautifully.

Share Your Cake!

Did you bake this Ricotta & Pear Hazelnut Cake? Share your creation on Instagram or TikTok and tag @cooking.with.tucci — I’d love to see your version!

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Storage & Thank You

Store the cake in the fridge for up to 4 days. It actually tastes better after the first night, as the cream fully sets and the flavours blend perfectly.

Can it be frozen? Yes — freeze slices individually for up to 1 month. Thaw in the fridge overnight before serving.

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