Olive oil-and-pistachio cake with pear crust
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- Hannah Lewry
- 8
- Easy
- 25 minutes
- 35 minutes
- Woolworths Fairview Sauvignon Blanc 2016
Ingredients
- 3 - 4 pears
- 1 lemon, zested and juiced
- 240 g flour
- 1⁄2 t baking powder
- 1⁄2 t bicarbonate of soda
- 1 t salt
- 3 free-range eggs
- 200 g sugar
- 1 cup olive oil (or macadamia oil)
- 1 t vanilla extract
- 30 g pistachios, crushed
- Runny honey, for drizzling
Cooking Instructions
Preheat the oven to 180°C and grease and line a 22 x 11 cm loaf tin with baking paper. Core and thinly slice the pears lengthways and toss in a little lemon juice. Line the sides of the greased tin with the pears.
Sift the dry ingredients into a bowl. In another bowl, whisk together the eggs and sugar until pale and doubled in volume, then whisk in the olive oil until smooth. Add the vanilla, lemon zest and remaining juice.
Fold the dry ingredients into the wet to form a smooth batter. Pour the batter into the tin, sprinkle with the pistachios and bake for 35 minutes, or until a skewer comes out clean. Allow to cool slightly before removing from the tin. Drizzle with honey to serve.
Cook's note: I love this cake because it’s really easy and not overly sweet. The olive oil makes it moist but it’s definitely not heavy and dense.
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