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
End your holiday meal on a slightly savory note with this airy cake.
Prep Time
1.17
hours
Cook Time
1.33
hours
Servings
12
servings
Total time: 2 hours, 30 minutes
Ingredients
- :::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
Directions
- Make the olive oil cake: Preheat the oven to 350°. Grease a 9-inch springform cake pan and line the bottom with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve wedges of cake with poached pears, sauce and a spoonful of the rosemary cream.
Nutrition
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 |