Angela Ranalli's Walnut Cake with Sweet Ricotta and Montepulciano-Poached Pears

Makes 10-12 servings

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For the cake:

1 cup all-purpose flour

2 cups finely ground walnuts

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

2 eggs

1 cup sugar

1/4 cup walnut oil

1/2 cup olive oil

For the poached pears:

5 pears (Bartlett or Bosch)

1 bottle of Montepulciano wine

1 cup water

1/2 cup dark brown sugar

5 cloves

2 cinnamon sticks

Sweet ricotta:

1½ pounds cow's milk ricotta cheese

¾ cup sugar

1 teaspoon orange zest

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1. For the cake: Preheat oven to 350 degrees. Prepare a 10-inch round cake pan by coating the bottom and sides well with nonstick cooking spray. Set aside.

2. In medium-size bowl, whisk flour, ground walnuts, baking powder, baking soda, cinnamon, and salt.

3. In smaller bowl, whisk eggs and sugar until creamy. Add walnut oil and olive oil. Whisk until incorporated. Add mixture to dry ingredients and stir with a wooden spoon or spatula until combined.

4. Pour batter into prepared cake pan and place on the center rack of the oven. Bake for 20-25 minutes. Test for doneness with a toothpick. When toothpick comes out clean, cake is done.

5. Remove from oven and let cool completely before removing cake from pan.

6. Dust cake with powdered sugar and serve with a dollop of sweetened ricotta and poached pears. (Cake can be made in advance and kept in refrigerator up to 3 days, or can be frozen once completely cool.)

1. For the pears: Peel and core the pears, leaving them whole. Set aside.

2. In a medium-size pot, add wine, water, dark brown sugar, cloves, and cinnamon sticks. Stir over medium heat until sugar is dissolved.

3. Gently place pears in pot, making sure they are fully covered by the liquid. (You can also cut cored pears in half, but they will cook faster).

4. Bring to a simmer and continue to cook until pears are tender but not falling apart, about 20 minutes. (Very ripe pears will cook much faster. Halved pears will cook in about 10 minutes). Remove from liquid with a slotted spoon and set on a tray to cool. Refrigerate until ready to use. (Poaching liquid may be used again, but keep it refrigerated until ready to use.)

5. Cut cooled pears into ¼-inch thick slices and serve over the ricotta, on top of the walnut cake.

For the sweet ricotta: In a bowl, mix ricotta cheese and sugar with a spatula until well combined and smooth. Add orange zest and mix just until incorporated. Refrigerate until ready to serve.

- From chef Joe Cicala of Le Virtu and Brigantessa

Per serving (based on 12): 508 calories; 14 grams protein; 56 grams carbohydrates; 38 grams sugar; 27 grams fat; 45 milligrams cholesterol; 284 milligrams sodium; 5 grams dietary fiber.EndText