Spiced Pear & Almond Cake
- Prep
- 30
- Cooking time
- 60
- Serves
- 8
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.
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
