Pear and chocolate olive oil cake

Step 1/4

• 25 ml olive oil
• ½ pears
• 6¼ 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

• 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

• ½ eggs
• 30 g sugar
• ½ tsp vanilla extract
• 31¼ low-fat milk
• 25 ml olive oil
• 43¾ g flour
• ¾ tsp baking powder
• ⅛ 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

• 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!

Enjoy your meal!