Pear and chocolate olive oil cake

Pear and chocolate olive oil cake

Based on 17 ratings
Sandra Schumann

Sandra Schumann

Contributor

"Layering on the pears will help keep the cake extra moist. If the hazelnuts look like they may be in danger of burning towards the end of the baking time, place a layer of aluminum foil on top."

Difficulty

Easy 👌
30
min.
Preparation
50
min.
Baking
0
min.
Resting

Ingredients

Servings2
½
pears
25 g
bittersweet chocolate
25 ml
olive oil
g
hazelnuts
½
eggs
30 g
sugar
½ tsp
vanilla extract
31¼
low-fat milk
43¾ g
flour
¾ tsp
baking powder
tsp
salt
½ tbsp
ground hazelnuts
¼
lemon
confectioner’s sugar (for dusting)
olive oil (for greasing)
MetricImperial

Utensils

2 springform pans (8 in.), parchment paper, knife, cutting board, fine grater, saucepan (small), 2 bowls (large), hand mixer with beaters, rubber spatula, oven

How-To Videos

how-to-chop-nuts

How to chop nuts

how-to-cut-a-pear

How to cut a pear

how-to-test-a-cake-for-doneness

How to test a cake for doneness

how-to-set-up-a-double-boiler

How to set up a double boiler

  • Step 1/4

    Preheat the oven to 190°C/375°F. Line the springform pan with parchment paper and grease the edges with olive oil. Quarter and core the pears, then slice each quarter into three. Roughly chop hazelnuts. Zest the whole lemon and set this aside.
    • 25 ml olive oil
    • ½ pears
    • g hazelnuts
    • ¼ lemon
    • springform pan (8 in.)
    • parchment paper
    • knife
    • cutting board
    • fine grater

    Preheat the oven to 190°C/375°F. Line the springform pan with parchment paper and grease the edges with olive oil. Quarter and core the pears, then slice each quarter into three. Roughly chop hazelnuts. Zest the whole lemon and set this aside.

  • Step 2/4

    Set up a double boiler and place the chocolate in the bowl set over a saucepan of simmering water. Stir occasionally until fully melted.
    • 25 g bittersweet chocolate
    • saucepan (small)
    • bowl (large)

    Set up a double boiler and place the chocolate in the bowl set over a saucepan of simmering water. Stir occasionally until fully melted.

  • Step 3/4

    Crack eggs into a bowl, add sugar and use a hand mixer fitter with beaters to beat until foamy. Add vanilla extract, and slowly stream in the milk and olive oil while mixing on low. Then add flour, baking powder, salt, ground hazelnuts, lemon zest, and melted chocolate. Mix well until combined.
    • ½ eggs
    • 30 g sugar
    • ½ tsp vanilla extract
    • 31¼ low-fat milk
    • 25 ml olive oil
    • 43¾ g flour
    • ¾ tsp baking powder
    • tsp salt
    • ½ tbsp ground hazelnuts
    • bowl (large)
    • hand mixer with beaters

    Crack eggs into a bowl, add sugar and use a hand mixer fitter with beaters to beat until foamy. Add vanilla extract, and slowly stream in the milk and olive oil while mixing on low. Then add flour, baking powder, salt, ground hazelnuts, lemon zest, and melted chocolate. Mix well until combined.

  • Step 4/4

    Pour batter into a greased springform pan, arrange sliced pears on top, followed by chopped hazelnuts. Bake at 190°C/375°F for approx. 50 min. Dust with confectioner’s sugar and enjoy!
    • confectioner’s sugar (for dusting)
    • olive oil (for greasing)
    • rubber spatula
    • springform pan (8 in.)
    • oven

    Pour batter into a greased springform pan, arrange sliced pears on top, followed by chopped hazelnuts. Bake at 190°C/375°F for approx. 50 min. Dust with confectioner’s sugar and enjoy!

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