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3 eggs
4 tbsp honey
300ml extra-virgin olive oil
Salt
100g caster sugar
Zest of 1 lemon
2 tsp rosemary leaves, finely chopped
150g spelt flour
200g plain flour
1 tsp baking powder
4 small pears, peeled, cored and cut into 2cm pieces
Creme fraiche or double cream to serve
Heat the oven to 180C/350F/gas mark 4, and grease and line a loose-bottomed
cake tin about 27cm wide.
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.
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.
Leave to cool in the tin for half an hour, then turn out and transfer to a wire
rack.
Serve with dollops of creme fraiche or softly whipped double cream.