Gluten Free Pear, Hazelnut and Olive Oil Cake
The Gluten-Free Pear, Hazelnut and Olive Oil cake combine olive oil fruity notes with the pear, rich chocolate, and crunchy hazelnuts. The result is a super moist, rich yet light cake that will have you returning for more. The bonus is that it looks stunning!
- 130 g dark chocolate 70% - coarsely chopped
- 3 large eggs - divided into whites and yolks
- 160 ml olive oil
- 22 g cocoa powder
- 100 g granulated sugar
- 110 g brown sugar - firmly packed
- 145 g almond meal (ground almonds)
- 1 tsp vanilla extract
- ½ tsp ground ginger
- ½ tsp fine salt
- 3 ripe pears
- 60 g hazelnuts, toasted and peeled - coarsely chopped
Preheat the oven to 180°C (350°F). Grease a 23cm (9-inch) springform pan and line the base with parchment paper. Melt the dark chocolate in a bowl set over a pan of simmering water, ensuring the bowl's bottom does not come into contact with the water. Once melted, remove the bowl from the heat and set it aside for 10 minutes and cool slightly.
In the bowl of a stand mixer fitted with a whisk attachment, add the egg whites and whip until firm peaks form. Spoon the egg whites into a separate bowl and set them aside.
Replace the attachment with the paddle attachment. In the same stand mixer bowl that you originally used (there is no need to wash it up), add the egg yolks, olive oil, cocoa powder, granulated sugar, brown sugar, almond meal, vanilla extract, ginger and salt and beat on medium until well combined. Turn the mixer down to low and slowly pour in the melted chocolate and mix.
Add the egg whites into the chocolate batter and using a spatula, gently fold through until combined. Pour the batter into the prepared pan and smooth the surface.
Slice the pears in half, remove the stem and core and then slice each half thinly. Fan the pear slices on top of the batter and sprinkle the chopped hazelnuts around the pears. Bake for 40-45 minutes until a skewer inserted into the centre comes out with a few moist crumbs. Remove from the oven and let stand in the pan to cool for ten minutes before removing completely. Best served warm.
Recipe by Kelsey Seimens new cookbook: The Farmer’s Daughter Bakes
To Store: The cake can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.
Calories: 331kcalCarbohydrates: 29gProtein: 5gFat: 24gSaturated Fat: 3gTrans Fat: 1gCholesterol: 41mgSodium: 118mgPotassium: 143mgFiber: 4gSugar: 22gVitamin A: 72IUVitamin C: 2mgCalcium: 52mgIron: 1mg