Hazelnut Pear Cake – Tofino Ucluelet Culinary Guild

Ingredients

• 1-1/2 cups whole hazelnuts toasted without skins
• 1 cup butter, softened
• 2 cups of sugar
• 4 large eggs and room temperature
• 2 teaspoons of vanilla extract
• 1 teaspoon of almond extract
• 2-1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup ricotta cheese
• 3 ripe medium pears peeled and chopped (about 2 cups)
• 1/2 cup cubed butter
• 3 tablespoons of milk
• 1 teaspoon of vanilla extract
• 1-3/4 to 2 cups of powdered sugar