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Recipe by
An elegant, fragrant dessert, simple and aromatic with a Mediterranean character: a soft oil cake with pears and rosemary, to be served with a drizzle of raw BuondiOli oil for a pleasant contrast.
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 9: Preheat the oven to 180°C.
Step 2 of 9: Whisk the eggs with the sugar until you get a light and frothy mixture.
Step 3 of 9: Add the oil in a thin stream, continuing to mix.
Step 4 of 9: Fold in the sifted flour and baking powder, then the chopped rosemary; mix until you get a smooth batter.
Step 5 of 9: Cut the pears into slices and gently fold them into the batter.
Step 6 of 9: Pour the mixture into a buttered and floured cake pan or one lined with parchment paper.
Step 7 of 9: Bake at 180°C for about 35 minutes or until the cake is golden and a skewer inserted in the center comes out clean.
Step 8 of 9: Remove from the oven and let cool on a wire rack.
Step 9 of 9: Serve the cake with a drizzle of raw BuondiOli oil for a surprising contrast; optionally accompany with citrus or fig jam.
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Gluten and Eggs
In gray: not detectedDetected
| Average values | Per serving161 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 2,102 kJ502 kcal | 1,304 kJ312 kcal |
| Fat | 21.11 g | 13.09 g |
| of which saturated fatty acids | 3.27 g | 2.03 g |
| Carbohydrates | 72.76 g | 45.12 g |
| of which sugars | 30.64 g | 19 g |
| Fibre | 2.79 g | 1.73 g |
| Protein | 9.18 g | 5.69 g |
| Salt | 0.15 g | 0.09 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
