Method

• 1.
  Preheat oven to 180°C/160°C fan-forced. Grease the base of a 22cm springform cake pan and line base and side with baking paper.
• 2.
  Place hazelnuts in a small food processor and whiz until finely ground.
• 3.
  Place eggs and sugar in a stand mixer fitted with the whisk attachment and whisk for 3-4 minutes, until tripled in volume and very pale. Using a metal spoon, gently fold the ground hazelnut, flour and butter into the egg mixture to combine. Pour mixture into the prepared pan and bake for 20-25 minutes, until a skewer inserted in the centre comes out clean. Allow to cool completely in the pan.
• 4.
  Meanwhile, for the pear and ricotta filling, place caster sugar, vanilla and 1½ cups (375ml) water in a medium saucepan over medium-high heat and cook, stirring to dissolve the sugar.
• 5.
  Bring to the boil, then add the pear and cook for 6-8 minutes until pear is soft. Remove pear using a slotted spoon and set aside to cool. Return syrup to medium-high heat and simmer for 10-12 minutes, until reduced and slightly syrupy. Set aside to cool completely.
• 6.
  Place cream and icing sugar in the clean bowl of stand mixer fitted with the whisk attachment and whisk to soft peaks. Add ricotta and whisk until firm. Add pear and stir gently to combine.
• 7.
  Remove cooled cake from the pan, and cut in half horizontally. Re-line the base and side of the cake pan with baking paper. Place one cake layer in the pan and brush with a little of the pear syrup. Spoon ricotta filling over the cake layer in the pan and smooth the top. Top with the second cake layer. Chill for 2-3 hours, or until the filling is firm.
• 8.
  Brush the top of the cake with extra syrup to serve.