Pear and Olive Oil Cake
This super tasty pear and olive oil cake is made without butter. The olive oil allows for a much lighter flavour. Drizzle with some fresh honey before serving and enjoy it slightly warm.
Recipe Tester Feedback: "A very delicious cake that goes wonderfully with a cup of tea. I love the different taste and texture the olive oil gives the cake." - Shannah
No: Nuts
Contains: Gluten / Dairy / Egg
Preparation Time 5 minutes
Cooking Time 35-40 minutes
Makes 8 slices
Cannot be frozen
Ingredients
- caster sugar - 150g
- plain flour - 170g, wholemeal
- baking powder - 1 Tbsp
- cinnamon - pinch, ground
- salt - pinch
- eggs - 2
- vanilla - 1 tsp, extract
- olive oil - 125g
- yoghurt - 180g, Greek
- pear - 1, long, sliced in 8
- double cream - to serve
- honey - to serve
Method
- Preheat the oven to 175C. Line a 22cm round cake tin with baking paper.
- If you need to make your own caster sugar, add sugar (150g) and grind Speed 9 / 3 seconds.
- To the sugar (150g), add flour (170g), baking powder (1 Tbsp), cinnamon (pinch), salt (pinch), eggs (2), vanilla (1 tsp), oil (125g) and yoghurt (180g) in the bowl. Combine Speed 5 / 30 seconds. Pour into the prepared tin.
- Slice the pear (1) into 8 slices and arrange on top of the cake. Bake in the oven for 35-40 minutes.
- Remove from the oven and place on a wire cooling rack until cool. Serve with a dollop of cream and honey.
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