Description
A moist and flavorful cake made with ripe pears, almond flour, and olive oil.
Ingredients
Scale
- 2 ripe pears, peeled, cored, and sliced
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1/2 cup (120 ml) extra virgin olive oil
- 1 teaspoon vanilla extract
- 1 cup (120 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (50 g) almond flour
- 1/4 cup (30 g) slivered almonds
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper.
- Toss the sliced pears with a tablespoon of sugar and set aside.
- In a large bowl, whisk together granulated sugar and eggs until light and fluffy. Gradually add olive oil and vanilla extract, whisking until combined.
- Sift together all-purpose flour, baking powder, salt, and almond flour in another bowl. Gradually add to the wet ingredients, stirring gently until just combined.
- Gently fold in the sliced pears and half of the slivered almonds into the batter.
- Pour the batter into the prepared cake pan, smoothing the top. Sprinkle remaining slivered almonds on top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Dust the top with powdered sugar before slicing and serve.
Notes
- Add a pinch of cinnamon or nutmeg for extra flavor.
- This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Pair with tea or coffee for an afternoon treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
Keywords: Pear Almond Olive Oil Cake