Italian Chestnut & Olive Oil Torte with Whipped Ricotta & Roasted Pear Compote

Name: Italian Chestnut & Olive Oil Torte with Whipped Ricotta & Roasted Pear Compote
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1.5 cups roasted chestnuts, finely ground; 0.75 cup whole grain spelt flour; 3 medium ripe pears, peeled and sliced; 0.5 cup extra-virgin olive oil; 0.25 cup raw honey; 1 cup fresh ricotta cheese; 3 whole large eggs; 0.5 cup Greek yogurt, full-fat; 1 tsp ground cinnamon; 1 tsp vanilla extract; 0.25 tsp ground nutmeg; 0.25 tsp sea salt; 1 tsp baking powder, aluminum-free; 1 tbsp fresh lemon zest; 2 tbsp aged balsamic vinegar

Prep 20 min · Cook 35 min · Serves 4 · medium

Mediterranean Diet

A sophisticated yet rustic Italian dessert featuring a tender, naturally sweetened chestnut cake drizzled with premium olive oil, topped with creamy whipped ricotta and warm spiced pears—no refined sugar required

Ingredients

1.5 cups roasted chestnuts, finely ground
0.75 cup whole grain spelt flour
3 medium ripe pears, peeled and sliced
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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