Pear-Almond Olive Oil Cake

This Pear-Almond Olive Oil Cake is a delightful combination of fresh Anjou pear, almond flour, and Ultra-Premium Extra Virgin Olive Oil, making it a moist and flavorful dessert perfect for any occasion. Dust with confectioners’ sugar for an elegant finish.

Makes 1 (9-inch) cake

Ingredients

• 2 large eggs, room temperature
• 1 cup granulated sugar
• ½ cup Ultra-Premium Extra Virgin Olive Oil
• ⅔ cup blanched almond flour
• ⅓ cup whole milk
• 1 tablespoon tightly packed lemon zest
• ¼ teaspoon almond extract
• 1⅓ cups all-purpose flour
• 1½ teaspoons baking powder
• ¾ teaspoon kosher salt
• 1 large Anjou pear
• 2 teaspoons lemon juice
• ½ cup sliced almonds
• Confectioners’ sugar for dusting

Instructions

1. Preheat Oven: Preheat oven to 350°F (180°C). Spray a 9-inch springform pan with baking spray with flour, and line the bottom of the pan with parchment paper.
2. Mix Wet Ingredients: In the bowl of a stand mixer fitted with the whisk attachment, beat eggs at high speed until uniform in color and foamy, about 1 minute. With the mixer on medium speed, gradually add granulated sugar in a slow, steady stream. Increase mixer speed to high, and beat until thick and pale, about 2 minutes. Mix on low speed, gradually adding oil in a slow, steady stream, beating until combined. Scrape sides of bowl.
3. Add Almond Flour and Milk: Add almond flour, milk, lemon zest, and almond extract. Beat at medium speed until combined.
4. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Fold the all-purpose flour mixture into the egg mixture just until combined.
5. Prepare Batter and Pear: Pour batter into the prepared pan. Cut pear in half, core each half, and cut off the top part of pear and stem. Cut pear halves into ⅛-inch-thick slices. Divide slices into groups of 4 to 5, fan the slices, and gently place on top of the cake batter. Gently brush lemon juice onto pear slices.
6. Add Almonds: Sprinkle almonds around the edge of the batter and between groups of fanned pears.
7. Bake: Bake until a wooden pick inserted in the center comes out with a few moist crumbs, 50 to 55 minutes. Let cool in the pan for 15 minutes. Remove sides of pan. Serve warm or let cool completely on the base of the pan on a wire rack.
8. Dust with Sugar: Before serving, cut a 7-inch circle from parchment paper and place it in the center of the cake. Using a fine-mesh sieve, sift confectioners’ sugar onto the edges of the cake, if desired.