Over the holidays we received a gift box of luscious Harry & David pears from our New York relatives, Tom and Lisa. They encouraged us to make a good dessert with them. So we did – and made the fabulous olive oil, pear and almond cake featured here. (Click here to see the recipe). The cake was a hit – particularly with our 12-year-old. The recipe comes from award-winning cookbook author Marie Simmons, who recently relocated to Oregon from California. Once settled, Marie quickly capitalized on Oregon’s exquisite pear crop.
“A perfectly ripe Bartlett Pear from my new home state inspired this delectable cake made tender with extra virgin olive oil and fragrant with velvety pear and a hint of freshly ground nutmeg,” Marie says. (Click here to see the recipe).
A combination of ground almonds and coarse cornmeal give this cake a wonderfully crunchy texture – a detail our 12-year-old noted. That’s on top of the cake’s pear-infused flavor.
Marie suggests using our Everyday Fresh extra virgin olive oil for the cake, which we did. “It’s smooth, fruity, buttery taste won’t mask the gentle flavor of pear,” she notes.
So if you’re wondering what do with a delicious pear someone sent you – or you bought at the grocery – try this pear cake. We’re betting you won’t be disappointed.
Your friends at California Olive Ranch