Carambar and pear cake

Huile d'olive de la Vallée des Baux-de-Provence PDO
Intense flavour
Cake au carambar et à la poire
Photo credit: Céline de Cérou
A PDO
Preparation
25 min
A PDO
Cooking time
50 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Recipes for children Dessert Vegetarian Gluten-free Automn

Ingredients

A PDO
For 8 personnes
  • 20 classic Carambars
  • 160 g of flour
  • 1/2 sachet baking powder
  • 80 g brown sugar
  • 40 g olive oil from the Baux-de-Provence Valley PDO
  • 100 g milk
  • 3 eggs
  • 1 pincée of salt
  • 1 à 2 pears
For the topping:
  • 15 Carambars
  • 15 cl liquid crème fraîche
  • ½ pear

Tip

Which olive oil should I choose for this Carambar and pear cake? Opt for PDO olive oil from the Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. You could also choose the PDO olive oil from Aix-en-Provence, the PDO olive oil from Haute-Provence, the PDO olive oil from Nîmes…

Instructions

  • Preheat the oven to 160°C on the fan setting.
  • Grease the loaf tin. Sprinkle in a little flour and tap the tin so that the flour coats the whole tin.
  • Remove the wrappers from the Carambar sweets.

  • Pour the milk into a saucepan. Add the Carambar sweets and heat gently until they have completely dissolved. Add the olive oil from the Vallée des Baux-de-Provence PDO and stir.

  • In a mixing bowl, combine the flour, baking powder, brown sugar and a pinch of salt. Stir, then add the eggs and mix vigorously. Pour in the caramelised milk and mix again with a whisk until you have a smooth batter.
  • Peel the pear(s) and dice them. Add them to the batter.
  • Pour the batter into the loaf tin and bake for 45 to 50 minutes. To check that the cake is cooked through, insert the blade of a knife; it should come out clean.
  • Once out of the oven, tap the cake tin gently to ensure the cake comes out easily, then leave it to cool.

  • Whilst the cake is baking, prepare the topping. Place the Carambar sweets and the crème fraîche in a saucepan and heat gently, stirring regularly, until the mixture is smooth. Slice the pear into thin strips and arrange them on top of the cake. Drizzle the caramel over the cake.

Tip

Which olive oil should I choose for this Carambar and pear cake? Opt for PDO olive oil from the Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. You could also choose the PDO olive oil from Aix-en-Provence, the PDO olive oil from Haute-Provence, the PDO olive oil from Nîmes…
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.

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