Photo: David Holifield
Roast pears and olive oil cake recipe
15 ingredients
10 min + 1 hr 45 min
8 people
openrecipes
A moist olive oil cake, drenched in a dessert wine syrup and served with sweet roast pears and a dollop of crème fraïche.
Estimated Nutrition (whole recipe, rough)
988
Calories
28g
Protein
28g
Fat
152g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pear | 1 medium (178g) | 101 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Dessert Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 115 caster sugar
- g eggs
- 2 olive oil
- 185 dessert wine
- ml milk
- 125 lemons, finely grated zest only
- ml plain flour
- 80 baking powder
- ml pears, preferably South African Forelle pears, halved or quartered lengthways, core removed, stem left intact
- 2 dessert wine
- 185 olive oil
- g caster sugar
- 2.5 caster sugar
- tsp dessert wine
- 4 reduced fat crème fraïche
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes