Ingredients
Torta di Pere:
- 2 1/2 pounds pears, cored and cut into chunks
- 1/4 cup sugar
- 1 cup flour
- 1/2 cup orange flavored liqueur, like Grand Marnier
- 1 lemon, zested and grated
- 4 tablespoons butter, plus more, for greasing the pan
- 2 eggs
- 1/2 teaspoon baking powder
- Pinch salt
- 1/2 cup milk
Directions
Preheat the oven to 350 degrees F.
In a large bowl, combine the pears, half the sugar, 1 tablespoon of the flour, and the Grand Marnier and mix well.
In a separate bowl, combine the remaining sugar and butter, cream until light and fluffy. Add 1 egg and the yolk of the other egg and mix well. Sift the remaining flour with the baking powder and salt. Add the flour in halves to the sugar mixture, alternating with the milk. Set the second mixture aside to rest for 30 minutes, divided into 2 quantities, 1 being slightly larger than the other.
Butter a 9-inch round cake pan and turn the larger quantity of batter into the cake pan. Put the pears into the pan, top with the remaining batter and bake for 45 minutes. Let cool and serve in wedges.
Torta di Carote:
- 3 eggs, separated
- 1 cup sugar
- 2 carrots, finely grated
- 1 cup almonds, finely ground
- Pinch salt
Preheat the oven to 375 degrees F.
In a medium bowl, combine the egg yolks, sugar, and salt, and whisk vigorously until the mixture is light and airy. Beat the egg whites until stiff, and fold them into the yolks, along with the carrots and almonds. Turn the mixture into a non-stick 9-inch cake pan and bake for 30 minutes. Let cool and serve in wedges.
Yield: 4 servings
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By annaedz_8509940
Chicago, IL
on December 02, 2009
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This cake is wonderful, I made it exactly as directed-- except I added the lemon zest plus a little fresh juice to the pear/grand marnier mixture. It looked like there was too little batter, but as it cooked it rose and filled in the spaces. I put about 2/3 of the batter on the bottom and 1/3 on top of the pears, in the middle. Wonderful and light!
By chris4frank_118...
Pacifica, CA
on October 13, 2009
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There's a lemon listed in the ingredients but not in the directions - so I followed the directions and never put in any lemon and it didn't taste right - too much flavor from the Grand Marnier. Also, I assume that the lemon is added with the pears but I could use a little more direction on preparing the lemon zest and grating. It would also help to state how many cups (more or less equal 2.5 pounds of pears. Should the pears be peeled? It was a simple recipe so I will try it again - with a lemon!
By LARAFMAGIC
FLORIDA
on June 08, 2009
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I watched this being made some time ago and it looked wonderful and a typical Italian dessert like my grandmother would make. Well it was. While I was con-
cerned about the amount of liquid that was being poured onto the bottom mixture
of batter and the little bit of batter that remained be to little, I was incorrect. While
I read the reviews made by the other cooks, the one cooks views of doubling the recipe is not necessary. It turned out exactly like the one Mario made when I saw
him prepare it.
I give it five (5 stars for texture, flavor and easy recipe to make.
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