Roast Pears and Olive Oil Cake
- 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 crème fraïche
- Produce
- Lemons (2)
- Pears (4)
- Cooking & Baking
- Baking powder (2 1/2 tsp)
- Caster sugar (2 tbsp)
- Castor sugar (230 g)
- Olive oil (214 1/2 ml)
- Plain flour (185 g)
- Dairy
- Milk (80 ml)
- Refrigerated
- Eggs (2)
- Beer, Wine & Liquor
- Dessert wine (330 ml)
- Other
- 1 cup reduced fat crème fraïche
Preparation
Read recipe preparation on lovefood.com
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Recipe Stats
Published April 19, 2012 (10 months ago).
13 people saved this recipe.
