Pear, Almond and Olive Oil Cake
We love this recipe made with Williams Pears. When it is cooking, it fills the house with the comfort of cinnamon.
3 Small Pears
150g Soft Brown Sugar
1 tsp Ground Cinnamon
120ml Buttermilk, or you could use milk and lemon juice (100ml milk + juice of 1 lemon)
1 Juice of a small orange or clementine
100g Ground Almonds
180g Self-Raising Flour – gluten free alternatives also work replaced 1:1
A pinch of Maldon salt
Preheat the oven to 180C and line a round cake tin with baking parchment. Sprinkle the base with 2tbsp of brown sugar and a little cinnamon.
Cut the pears in to halves or quarters, peel and scoop out the core. Then place in the base of the cake tin.
Beat the eggs and sugar until light and fluffy, add in 1tsp cinnamon, the olive oil, the buttermilk and orange juice and combine. Add the almond, flour and salt and gently whisk together until you have a consistent batter. Pour over the pears and bake for around 40 mins or until a skewer comes out clean.
Turn upside down and leave to cool on a rack for a further 45 mins before serving. This cake works well served with Greek Yoghurt or Yoghurt Gelato.