Roast pears and olive oil cake recipe

Name: Roast pears and olive oil cake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 115 g (4.1oz) caster sugar; 2 eggs; 185 ml (6.5fl oz) olive oil; 125 ml (4.4fl oz) dessert wine; 80 ml (2.8fl oz) milk; 2 lemons, finely grated zest only; 185 g (6.5oz) plain flour; 2.5 tsp baking powder; 4 pears, preferably South African Forelle pears, halved or quartered lengthways, core removed, stem left intact; 80 ml (2.8fl oz) dessert wine; 2 tbsp olive oil; 2 tbsp caster sugar; 115 g (4.1oz) caster sugar; 125 ml (4.4fl oz) dessert wine; 1 cup reduced fat creme fraiche

Servings: persons

115 g (4.1oz) caster sugar
2 eggs
185 ml (6.5fl oz) olive oil
125 ml (4.4fl oz) dessert wine
80 ml (2.8fl oz) milk
2 lemons, finely grated zest only
185 g (6.5oz) plain flour
2.5 tsp baking powder
4 pears, preferably South African Forelle pears, halved or quartered lengthways, core removed, stem left intact
80 ml (2.8fl oz) dessert wine
2 tbsp olive oil
2 tbsp caster sugar
115 g (4.1oz) caster sugar
125 ml (4.4fl oz) dessert wine
1 cup reduced fat creme fraiche

1
Preheat the oven to 180C/160C fan/gas 4.
2
Place the pears in a roasting tin, drizzle with the wine and oil and sprinkle with the sugar.
3
Roast for 45 minutes, turning occasionally, until tender and starting to caramelise.
4
Allow to cool to room temperature.
5
Meanwhile, to make the cake, lightly grease an 11 x 22cm loaf tin, and line the base and sides with baking paper.
6
Beat the sugar and eggs together in a large bowl with an electric mixer until pale and creamy.
7
Add the oil, wine, milk and lemon zest and beat until well combined.
8
Add the combined, sifted flour and baking powder and slowly beat until just combined.
9
Pour the mixture into the prepared tin.
10
Bake alongside the pears for 40 minutes, or until a skewer comes out clean when inserted into the middle of the cake.
11
Allow to stand for 5 minutes before turning out onto a wire rack to cool completely.
12
Meanwhile, to make the wine syrup, place the sugar and 2 tbsp water in a small pan and stir constantly, over a very low heat, without letting it boil, until the sugar has completely dissolved.
13
Increase the heat and allow the syrup to simmer, brushing the side of the pan with a wet pastry brush if necessary, until the syrup turns a golden colour.
14
It is important to keep an eye on the syrup at all times, as once it starts to colour, it will continue to darken very quickly.
15
Turn off the heat, add the wine and stir to combine.
16
Some of the syrup may solidify at this point.
17
If this is the case, return it to a very low heat until it dissolves again.
18
Set aside to cool.

996

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 115 g (4.1oz) caster sugar, 2 eggs, 185 ml (6.5fl oz) olive oil, 125 ml (4.4fl oz) dessert wine, and more.

Yes, Roast pears and olive oil cake recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!