Pear, verbena and cardamom cake

Huile d'olive de Nyons PDO
Subtle flavour
Cake poires verveine cardamome
Photo credit: Magali Ancenay
A PDO
Preparation
20 min
A PDO
Cooking time
45 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
Dessert Vegetarian Automn

Ingredients

A PDO
For 6 personnes
  • 3 pears
  • 1 handful of verbena leaves
  • 100g sugar + 1 tbsp
  • 150g of flour
  • 1/2 sachet of baking powder
  • 1 sachet of vanilla sugar
  • 1/2 teaspoon of cardamom
  • 2 eggs
  • 8 cl of Nyons olive oil PDO
  • 1 plain yoghurt
  • Brown sugar

Tip

For other cakes made with pears and olive oil, take a look at our recipe for Pear Four-Quarter Cake or Pear Cheesecake. We recommend a subtly flavoured French olive oil, for its dried-fruit aromas and mild flavour. Choose an olive oil from Nyons (PDO), Nice (PDO), Languedoc AOC, or Corsica – ‘Oliu di Corsica’, harvested using traditional methods (PDO), an olive oil from the Lucques, Cailletier, Tanche, Grossane or Négrette varieties... 

Instructions

  • Wash and peel the pears, keeping them whole.
  • Heat 20 cl of water with 1 tablespoon of sugar, add the verbena leaves and remove from the heat. Poach the pears in the mixture, turning them regularly so that they absorb the syrup.
  • Preheat the oven to 180°C.
  • Mix the dry ingredients together (the flour and baking powder, followed by the sugars and cardamom).

  • In a bowl, beat the whole eggs with the Nyons olive oil (PDO) and the yoghurt. Mix in the dry ingredients.

  • Grease a loaf tin, pour in half the batter, arrange the whole pears (stalks facing upwards) pressing them down slightly into the batter, then pour the rest of the batter around them.
  • Sprinkle with brown sugar and bake for about 35 minutes (a knife should come out clean, with no traces of batter on the blade).

Tip

For other cakes made with pears and olive oil, take a look at our recipe for Pear Four-Quarter Cake or Pear Cheesecake. We recommend a subtly flavoured French olive oil, for its dried-fruit aromas and mild flavour. Choose an olive oil from Nyons (PDO), Nice (PDO), Languedoc AOC, or Corsica – ‘Oliu di Corsica’, harvested using traditional methods (PDO), an olive oil from the Lucques, Cailletier, Tanche, Grossane or Négrette varieties... 
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!

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