Pear, Rosemary and Olive Oil Cake (10)

A delicious cake from Thomasina Miers, which will last for up to a week in a tin. It can also be served for breakfast with some thick Greek yoghurt, sliced pears and a drizzle of honey.

Pear, Rosemary and Olive Oil Cake (10)
Print Recipe
Pear, Rosemary and Olive Oil Cake (10)
Print Recipe
  1. Heat the oven to 180C/350F/gas mark 4, and grease and line a loose-bottomed cake tin about 27cm wide.
  2. Beat the eggs and honey until light and frothy, then slowly whisk in the oil. Season with a pinch of salt, then stir in the sugar, lemon zest and rosemary.
  3. Sift the flours and baking powder together, then fold into the egg mixture. Stir in the pears, then transfer the lot into the cake tin and bake in the middle of the oven for 50-60 minutes, until golden and a skewer comes out clean when inserted into the centre of the cake. If the top turns golden before the cake is cooked, cover with foil for the last 20 minutes of cooking.
  4. Leave to cool in the tin for half an hour, then turn out and transfer to a wire rack.
  5. Serve with dollops of creme fraiche or softly whipped double cream.
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