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Pear Rosemary and Olive Oil Cake from Guardian

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.