Pear Almond Olive Oil Cake
A delightful dessert featuring ripe pears and nutty almond flavors, moist from olive oil, perfect for any occasion.
Ingredients
Main Ingredients
- 2 pieces ripe pears, peeled and diced Ensure pears are ripe for best flavor.
- 1 cup almond flour
- 1 cup all-purpose flour Can be substituted with gluten-free flour blend.
- ½ cup granulated sugar Can be replaced with honey or agave syrup.
- ½ cup olive oil Provides moistness and lightness.
- 3 pieces large eggs Can be substituted with flax eggs for vegan option.
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup sliced almonds For topping.
Instructions
Preparation
- Gather all ingredients, ensuring pears are ripe. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
Mix Dry Ingredients
- In a mixing bowl, combine almond flour, all-purpose flour, baking powder, and salt. Whisk together until well blended.
Mix Wet Ingredients
- In another bowl, beat eggs until frothy, then mix in sugar, olive oil, and vanilla extract. Blend until smooth.
Combine Ingredients
- Gradually add dry ingredients to the wet mixture, stirring gently until just combined.
Add Pears
- Fold in diced pears until evenly incorporated.
Bake Cake
- Pour batter into prepared pan, smooth the top, and sprinkle sliced almonds over it. Bake for 30-35 minutes or until a toothpick comes out clean.
Cool and Serve
- Let cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve, optionally with whipped cream or ice cream.
Notes
Store in an airtight container at room temperature for up to three days or in the fridge for longer freshness. Freeze individually wrapped slices for up to three months.