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

Ingredients

• 1 1/2 cups roasted chestnuts, finely ground, or chestnut flour
• 3/4 cup whole grain spelt flour
• 3 medium ripe pears, peeled and sliced
• 1/2 cup extra-virgin olive oil, high-quality
• 1/4 cup raw honey, warmed slightly
• 1 cup fresh ricotta cheese, unsweetened
• 3 whole large eggs, room temperature
• 1/2 cup Greek yogurt, full-fat, plain, unsweetened
• 1 tsp ground cinnamon
• 1 tsp vanilla extract, pure
• 1/4 tsp ground nutmeg, freshly grated preferred
• 1/4 tsp sea salt
• 1 tsp baking powder, aluminum-free
• 1 tbsp fresh lemon zest
• 2 tbsp aged balsamic vinegar, for pear compote

Instructions

1. 1

   Preheat oven to 350°F. Line a 9-inch round cake pan with parchment paper and brush lightly with olive oil.

2. 2

   Toast pear slices in a skillet with 2 tablespoons olive oil, 1 tablespoon honey, cinnamon, and balsamic vinegar for 5 minutes until caramelized. Set aside to cool.