*Lemon Olive Oil Cake with Pear
Lemon Olive Oil Cake with Pear
The delicate, buttery and perfectly lemony quality of our Rainse extra virgin olive oil was perfect in this cake.
-1 cup Ligurian lemon infused extra virgin olive oil by Ranise
-3/4 cup sugar
-1 cup whole wheat flour
-1 cup regular flour
-1 tsp baking soda
-3 cups peeled and cubed pear
-6-8 thin, peeled pear slices to top your cake
-Preheat oven to 325 F, then grease and lightly dust a 9" springform cake tin with flour.
-Put the lemon infused olive oil, eggs and sugar in a bowl. Whisk together well until thick and pale.
-Sift flour and baking soda into a large bowl, add the wet ingredients and mix well.
-Gently stir in the pear cubes.
-Pour the mixture into your prepared cake tin.* Even out the distribution of batter. You may want to pickup (not too high) and drop your tin on the counter a few times to even out the batter. Lay the pear slices on the cake in your desired pattern. *NOTE: Don't be alarmed. It is a very thick mixture. Do not try to add water. Just keep to the recipe.
-Bake for 1 hour or until a skewer inserted comes out clean, but a little moist. You do not want to over bake or it will be dry and crumbly.
-Let cake cool and serve.
You may substitute the pear with any fruit you like, as long as it's not too watery.
Manga bene. Vivi felice!