An elegant and fragrant dessert, simple and aromatic with a Mediterranean touch: soft oil cake with pears and rosemary, to be served with a drizzle of BuondiOli oil raw for a pleasant contrast.
Preheat the oven to 180°C.
Whisk the eggs with the sugar until obtaining a light and frothy mixture.
Add the oil in a thin stream while continuing to mix.
Incorporate the sifted flour and baking powder, then the chopped rosemary; mix until obtaining a smooth batter.
Slice the pears and gently fold them into the batter.
Pour the mixture into a buttered and floured cake pan or lined with parchment paper.
Bake at 180°C for about 35 minutes or until the cake is golden and a toothpick inserted in the center comes out clean.
Remove from the oven and let cool on a wire rack.
Serve the cake with a drizzle of BuondiOli oil raw for a surprising contrast; optionally accompany with citrus or fig jam.
Cake pan
Bowl
Electric or manual whisk
Sifter
Cooling rack
Store at room temperature, covered, for 2-3 days; it can be refrigerated for up to 5 days.
The recipe in the text presents a variant with different proportions (300 g flour, 80 ml oil, 1 egg); here is reported the version with pears and rosemary as the main. Suitable for an 8-serving cake.
Italy, Toscana
| Energy (kcal) | 310.89 |
| Carbohydrates (g) | 42.95 |
| of which Sugars (g) | 19 |
| Fat (g) | 13.17 |
| of which Saturates (g) | 2.47 |
| Protein (g) | 6.64 |
| Fiber (g) | 2.42 |
| Sale (g) | 0.43 |
