Pear, orange blossom and olive oil cake

Huile d'olive de Nyons PDO
Subtle flavour
Gâteau poires, fleur d'oranger, huile d'olive
Photo credit: Céline de Cérou
A PDO
Preparation
15 min
A PDO
Cooking time
1h
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
Dessert Brunch and breakfeast Vegetarian Automn Winter

Ingredients

A PDO
For 8 personnes
  • 2 pears
  • 3 eggs
  • 20 cl light crème fraîche (4%)
  • 250 g of flour
  • 50 g of hazelnut powder
  • 120 g sugar
  • 75 g Nyons olive oil PDO
  • 1 c. a tablespoon of flaked almonds
  • 1 c. a tablespoon of icing sugar
  • 1 c. orange blossom coffee
  • ½ packet of baking powder

Tip

Choose a Nyons olive oil PDO (subtle flavour) for its dried-fruit aromas and buttery taste, possibly accompanied by notes of fresh hazelnuts and/or freshly cut grass. The following olive oils are also suitable: PDO olive oil from Nice, AOC Languedoc olive oil and French olive oils of the Cailletier and Grossane varieties, Tanche...

Instructions

  • Prepare the batter. Whisk the cream and sugar together in a mixing bowl. Add the ground hazelnuts, flour and baking powder. Whisk the eggs with the Nyons olive oil PDO and the orange blossom water, then add them to the previous mixture and whisk thoroughly.

  • Grease and flour a round cake tin. Preheat the oven to 180 °C.

  • Peel the pears, remove the cores and cut them into small pieces.
  • Add them to the batter and mix. Pour the mixture into a tin and sprinkle the top with flaked almonds.
  • Bake for 45 minutes to 1 hour. Insert a skewer into the centre of the cake to check it’s cooked. It should come out clean. Leave to cool completely before turning out of the tin; you can dust it with icing sugar.

Tip

Choose a Nyons olive oil PDO (subtle flavour) for its dried-fruit aromas and buttery taste, possibly accompanied by notes of fresh hazelnuts and/or freshly cut grass. The following olive oils are also suitable: PDO olive oil from Nice, AOC Languedoc olive oil and French olive oils of the Cailletier and Grossane varieties, Tanche...
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

All recipes

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