Olive Oil Cake With Poached Pears And Rosemary Cream | Tasting Table Recipe

Recipe from the Tasting Table Test Kitchen

Olive Oil Cake With Poached Pears And Rosemary Cream
4 from 1 ratings
End your holiday meal on a slightly savory note with this airy cake.
Prep Time
Cook Time
Total time: 2 hours, 30 minutes
  • :::For the Olive Oil Cake:Butter, for greasing:::
  • 2 cups all-purpose flour
  • 1¾ cups Sugar In the Raw Organic White®
  • 1½ teaspoons salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1⅓ cups extra-virgin olive oil, preferably a ighter variety
  • 1½ cups whole milk
  • 3 eggs
  • :::For the Poached Pears:6 firm medium-sized pears, such as Bartlett or Bosc, peeled, leaving stems intact:::
  • 1 bottle dry red wine, such Cabernet or Syrah
  • ¾ cup Sugar In the Raw Organic White®
  • Pinch of salt
  • 2 star anise pods
  • 1 vanilla bean
  • :::For the Rosemary Cream:1 cup heavy cream:::
  • 2 sprigs rosemary, bruised with a back of a knife
  1. Make the olive oil cake: Preheat the oven to 350°. Grease a 9-inch springform cake pan and line the bottom with parchment paper.
  2. In a large bowl, combine the flour, Sugar In the Raw Organic White®, salt, baking soda and baking powder. In a separate bowl, whisk the olive oil, milk and eggs. Add the dry ingredients to the wet ingredients and stir until just combined.
  3. Pour the batter into the greased cake pan and bake until golden brown and a cake tester inserted in the center of the cake comes out clean, about 1 hour. Transfer to a wire rack and allow to cool for 20 minutes before slicing.
  4. Meanwhile, make the poached pears: Combine the wine, Sugar In the Raw Organic White®, star anise, vanilla bean and salt in a 4-quart saucepan over medium-high heat, stirring until the sugar dissolves. Bring the liquid to a simmer and add the pears; add water if needed to completely submerge pears in cooking liquid. Cover, leaving the lid ajar, and simmer until the pears are tender, about 50 minutes.
  5. Using a slotted spoon, transfer the pears to a plate and set aside. Increase the heat and to bring the poaching liquid to a boil. Boil until it reduces to 1 cup, about 30 minutes. Set aside at room temperature and re-warm when ready to serve.
  6. Meanwhile, make the rosemary cream: Combine the rosemary and cream in a medium bowl and allow to steep for an hour. Remove and discard the rosemary. Whisk until soft peaks form.
  7. Serve wedges of cake with poached pears, sauce and a spoonful of the rosemary cream.
Calories per Serving 538
Total Fat 26.3 g
Saturated Fat 4.3 g
Trans Fat 0.0 g
Cholesterol 43.0 mg
Total Carbohydrates 61.1 g
Dietary Fiber 0.7 g
Total Sugars 43.3 g
Sodium 400.5 mg
Protein 4.6 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe