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Almond, Pear and Olive Oil Cake Recipe

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4.3 from 6 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Almond, Pear and Olive Oil Cake is a moist and comforting dessert perfect for the cooler months. Featuring the natural sweetness of pears and the nutty richness of almond flour, it is lightly fragranced with cinnamon and mandarine juice. The cake combines wholesome ingredients like extra-virgin olive oil and buttermilk for a tender texture, making it ideal for enjoying with tea or as a cozy treat on crisp days.

Ingredients

Fruit Layer

  • 3 small pears
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon (for sprinkling over pears)

Batter

  • 3 eggs
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/3 cup extra-virgin olive oil
  • 1/2 cup buttermilk
  • Juice of 1 mandarine
  • 1 cup almond flour (almond meal)
  • 1 1/2 cups self-raising flour (gluten free flour can be used)

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the cake.
  2. Prepare Cake Tin: Line a round cake tin with baking paper. Evenly sprinkle 2 tablespoons of brown sugar and a pinch of cinnamon over the base to create a caramelized layer beneath the pears.
  3. Slice Pears: Cut each pear in half lengthways, scoop out the core, then cut each half into two lengthwise pieces. Arrange the pear slices neatly on the base of the cake tin.
  4. Make Batter: In a mixing bowl, beat the eggs and 1 cup of brown sugar together until fluffy. Add 1 teaspoon cinnamon, extra-virgin olive oil, buttermilk, and mandarine juice, whisking well to combine. Gently fold in the almond flour and sifted self-raising flour, being careful not to over mix to keep the batter light.
  5. Assemble and Bake: Pour the batter evenly over the arranged pears in the cake tin. Place in the oven and bake for 40 to 45 minutes or until a skewer inserted into the center comes out clean.
  6. Cool the Cake: Once baked, carefully turn the cake upside down onto a cooling rack and allow it to cool for 30 to 45 minutes before serving.
  7. Serve: Enjoy the cake warm or at room temperature, plain or accompanied by vanilla gelato, cream, or thick Greek yoghurt for extra indulgence.

Notes

  • Using extra-virgin olive oil adds a mild fruity flavor and moist texture to the cake.
  • Self-raising flour can be substituted with gluten free flour for a gluten-free version.
  • Do not over mix the batter once the flour is added to avoid a dense cake.
  • The brown sugar sprinkled under the pears caramelizes during baking, adding a lovely texture and flavor contrast.
  • Mandarine juice adds a subtle citrus aroma but can be substituted with orange juice if unavailable.
  • This cake is best enjoyed within 2 days for optimal freshness but can be stored in an airtight container for up to 3 days.
  • Serve with vanilla gelato, cream, or Greek yoghurt for added richness and balance.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European

Find it online: https://saraflavors.com/almond-pear-and-olive-oil-cake-recipe/