Pear and chocolate olive oil cake

Pear and chocolate olive oil cake

Based on 6 ratings

Sandra

“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

Servings:-8+
pears
100 g bittersweet chocolate
100 ml olive oil
25 g hazelnuts
eggs
120 g sugar
2 tsp vanilla extract
125 low-fat milk
175 g flour
3 tsp baking powder
¼ tsp salt
2 tbsp ground hazelnuts
lemon
confectioner’s sugar (for dusting)
olive oil (for greasing)
Metric
Imperial

Utensils

  • oven
  • 8 inches springform pan
  • parchment paper
  • knife
  • cutting board
  • fine grater
  • small saucepan
  • large bowl
  • hand mixer with beaters
  • rubber spatula

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.
  • 100 ml olive oil
  • 2 pears
  • 25 hazelnuts
  • 1 lemon
  • oven
  • 8 inches springform pan
  • 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.
  • 100 bittersweet chocolate
  • small saucepan
  • large bowl

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.
  • 2 eggs
  • 120 sugar
  • 2 tsp vanilla extract
  • 125 low-fat milk
  • 100 ml olive oil
  • 175 flour
  • 3 tsp baking powder
  • ¼ tsp salt
  • 2 tbsp ground hazelnuts
  • large bowl
  • 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
  • 8 inches springform pan
  • 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!