An elegant, fragrant dessert, simple and aromatic with a Mediterranean character: a soft oil cake with pears and rosemary, to be served with a drizzle of raw BuondiOli oil for a pleasant contrast.
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Preheat the oven to 180°C.
Whisk the eggs with the sugar until you get a light and frothy mixture.
Add the oil in a thin stream, continuing to mix.
Fold in the sifted flour and baking powder, then the chopped rosemary; mix until you get a smooth batter.
Cut the pears into slices and gently fold them into the batter.
Pour the mixture into a buttered and floured cake pan or one lined with parchment paper.
Bake at 180°C for about 35 minutes or until the cake is golden and a skewer inserted in the center comes out clean.
Remove from the oven and let cool on a wire rack.
Serve the cake with a drizzle of raw BuondiOli oil for a surprising contrast; optionally accompany with citrus or fig jam.
Cake pan
Bowl
Electric or manual whisk
Sieve
Cooling rack
Store covered at room temperature for 2-3 days; can be refrigerated for up to 5 days.
The recipe text presents a variation with different proportions (300 g flour, 80 ml oil, 1 egg); here the version with pears and rosemary is given as the main one. Suitable for an 8-serving cake.
Italia, Toscana
| Energy (kcal) | 222.35 |
| Carbohydrates (g) | 47.68 |
| of which sugars (g) | 20.32 |
| Fat (g) | 1.59 |
| of which saturates (g) | 0.51 |
| Protein (g) | 6.25 |
| Fibre (g) | 2 |
| Salt (g) | 0.07 |
