Recipe courtesy of Mario Batali
2 hr
45 min


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
Torta di Carote:
  • 3 eggs, separated
  • 1 cup sugar
  • 2 carrots, finely grated
  • 1 cup almonds, finely ground
  • Pinch salt


Torta di Pere:

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:

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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