Torta di Pere – Pear Cake

This delicious pear cake is best eaten the day it is made.


  • 1/2 cup crushed amaretti or other cookie crumbs
  • 2 ripe Bosc or Bartlett pears, thinly sliced
  • 1/3 cup honey or maple syrup
  • 4 large eggs
  • 1 1/4 cups sugar
  • 2 tbsp olive oil
  • 1/3 cup milk
  • 3 cups unbleached all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • powdered sugar for dusting


  1. Preheat the oven to 350F
  2. Spray an 8 or 9 inch springform pan with butter/flour spray. Use half the cookies to coat the pan. Set the pan aside.
  3. Combine the pears, honey or maple syrup in a bowl and set aside.
  4. In a large bowl beat the eggs with the sugar until light and fluffy. Beati n the olive oil and on low speed, the milk. Set aside.
  5. Sift the flour, baking powder, salt, cinnamon anf nutmeg together. Combine the flour mixture with the egg mixture. Mix well. Stiri n the remaining cookie crumbs.
  6. Make an overlapping layer of pear slices in the base of the springform pan. Spread the batter over the pears. Make an overlapping layer of pears on the top of the batter.
  7. Bake for 35-40 minutes or until the cake is nicely browned and a cake skewer comes out clean when inserted in the middle.
  8. Allow the cake to cool, then dust with confectioners sugar and cut into wedges to serve.

This recipe was featured on Season 19 - Episode 1911.

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