Ingredients
- 4 eggs
- 2/3 cup raw sugar
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 1/3 cup Cobram Estate Light Extra Virgin Olive Oil
- 2 + ¾ cup almond meal
- 1/3 cup plain flour
- 1 teaspoon baking powder
- pinch of salt
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 2 pears
- 1/3 cup sliced almonds
- icing sugar to dust
Method
1. Preheat oven to 180C; line a 9-inch spring form cake tin with baking paper.
2. Beat eggs, sugar and vanilla until thick and pale; add lemon and Cobram Estate Light Extra Virgin Olive Oil, beat until well combined. Add almond meal and sift in flour, baking powder, a pinch of salt and spices; cardamom, ginger and cinnamon. Core and thinly slice pears and fold them in to the mixture.
3. Transfer to prepared cake tin, scatter with sliced almonds over the top; bake for 60 minutes, or until a skewer comes out clean.
4. Cool in tin for 10 minutes, before transfering to cool on wire rack. Dust with icing sugar and serve.
