Photo: David Holifield
Pear and Olive Oil Cake
19 ingredients
Serves 8
openrecipes
This fantastic recipe is made using South African Forelle Pears, available in UK supermarkets from January to October.
Estimated Nutrition (whole recipe, rough)
988
Calories
28g
Protein
28g
Fat
152g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
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 |
| Cake | not in our table | 0 |
| Syrup | not in our table | 0 |
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
- Roast pears
- 4 South African Forelle pears, halved or quartered lengthways, core removed, stem left intact
- 80ml dessert wine
- 2 tbsp olive oil
- 2 tbsp caster sugar
- Cake
- 115g caster sugar
- 2 eggs
- 185ml olive oil
- 125ml dessert wine
- 80ml milk
- 2 lemons, finely grated zest only
- 185g plain flour
- 2 tsp baking powder
- Syrup
- 115g caster sugar
- 125ml dessert wine
- To serve
- Reduced fat creme fraiche
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes