ROSEMARY CARDAMOM OLIVE OIL CAKE WITH HIDDEN PEARS
Ingredients
- 2 cups of APF
- 1 cup of Granulated sugar
- 3/4 cups of Dark brown sugar
- 1 1/2 tsp of Kosher salt
- 1/2 tsp of Baking soda
- 1/2 tsp of Baking powder
- 1/2 tsp of Cardamom
- 1 1/3 cup of Extra virgin olive oil
- 1 1/4 cups of Whole Milk
- 3 Large eggs (at room temperature)
- The zest of 1 med. orange
- The zest of 1 lemon
- 1/4 cup of Orange juice
- 1/4 cup of Grand Marnier
- 1 Tbsp of Rosemary, finely chopped (3 sprigs)
- 6 Bartlett pears (peeled and cored)
- 1/2 cup of Confectioners sugar (for dusting only)
Directions:
1. Start by combining your dry ingredients in a large bowl; APF, baking soda, baking powder, salt, and cardamom.
2. Whisk the dry ingredients well and set aside until needed.
3. Now combine all the wet ingredients; both sugars, rosemary, lemon zest, orange zest, orange juice, eggs, milk, and Grand Marnier. Mix well to combine.
4. Next add in the dry mix to the wet and whisk well to combine into a smooth batter.
5. Now butter and flour your cake pan (this prevents any sticking) then pour the batter in. Next, add in the pears (cored and peeled) in a circular placement. Bake in a preheated oven at 350 degrees for 1-2 hours. Depending on your oven the time may vary. This is a very moist cake, so you want to make sure that when your done baking the top has started to crack and when you push down gently on the cake it bounces back.
6. When your done baking, place the cake on a cooling rack and let cool for 2 hours. Once fully cooled remove from the cake pan and dust with confectioners sugar.
SLICE IT UP AND ENJOY!