Pear and Olive Oil Cake by Chef
A delightful and moist cake featuring ripe pears, olive oil, and a hint of almond extract.
Ingredients
Ingredients | |
|---|---|
| butter for greasing the pan | |
| 4 | ripe pears, such as Comice, cored and cut into 1-inch pieces |
| 1/4 | cup meyer lemon juice (from 2-3 lemons) |
| 1 | tablespoon meyer lemon zest, crushed |
| 2 | cups flour |
| 1/2 | teaspoon baking powder |
| 1/2 | teaspoon baking soda |
| 1 | teaspoon salt |
| 3 | eggs |
| 1 | cup sugar |
| 1 | cup olive oil |
| 1/4 | teaspoon almond extract |
Instructions
| 1. | Preheat your oven to 350°F. Grease a 9-inch springform pan and line it with parchment paper. |
|---|---|
| 2. | Combine meyer lemon zest and sugar, crushing the zest with your fingers until evenly distributed. |
| 3. | Prepare the pears by coring and cutting them into 1-inch pieces with the skins on. Place them in a bowl, pour meyer lemon juice over them, toss to coat, and let sit. |
| 4. | In a separate bowl, whisk together flour, baking powder, baking soda, and salt. |
| 5. | In a large bowl, crack the eggs. Whisk with sugar until pale and expanded in volume. Gradually whisk in olive oil until smooth. Add almond extract and continue whisking. |
| 6. | Add the juicy pears into the egg mixture, then sift the flour mixture on top. Gently fold everything together just until the flour disappears. |
| 7. | Pour the cake batter into the prepared pan, spread it evenly, and bake for about an hour. The cake should be dark brown, fragrant, and a toothpick inserted should come out clean. If needed, cover with foil to prevent burning. Allow the cake to cool on a wire rack for 30 minutes, then remove from the pan and let it cool completely for a couple of hours. |
| 8. | Slice the cake using a bread knife. Leftover slices can be enjoyed as is or warmed in a 350°F oven for 10 minutes. |
Published on Jul 19, 2024 by Luminița