Blood Orange and Cinnamon Pear Cake
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
Description
Our fused olive oil and balsamic glaze really make this dessert dazzle. Baking the cake layers ahead of time really make this simple cake a breeze to make!
Ingredients
Scale
Cake:
- 2 C all purpose flour
- 1/2 C almond flour*
- 1 tsp baking powder
- 1/2 tsp salt
- 8 eggs
- 1.5 C sugar
- 1 C Pour Olive’s Blood Orange Olive Oil
- 1/2 C orange juice
* (grind your own almonds if you can’t find the flour at a health foods store)
Cream Filling and Pear Garnish
- 1 Bosc Pear
- 2 TBsp Pour Olive’s Blood Orange Olive Oil
- 16 oz. Mascarpone Cheese
- 1/4 C Cinnamon Pear Balsamic
Instructions
Cake Layers
- Preheat oven to 375*. Grease three 8in cake pans, line with parchment paper (not wax paper) to ensure they won’t stick.
- Whisk together flour, baking power and salt.
- In a large bowl, whisk eggs with sugar until frothy. While still whisking, slowly drizzle in olive oil then orange juice.
- Add dry ingredients into the wet and whisk until smooth.
- Divide batter into the 3 pans. Bake 20-25 mins till cake layers pull away from the sides of the pan, spring back when touched, or come out clean with a toothpick test.
- Allow to cool for 5 mins then pop layers out of the pans and allow to cool completely. Don’t forget to remove parchment paper!
Cream Filling and Pear Garnish
- Peel and cut pear into 1/2″ slices. Pick out seeds with knife tip. Heat Orange Olive Oil in pan and place pears down to caramelize, flip and repeat. Remove and sprinkle with a pinch of salt.
- Whisk mascarpone with Cinnamon Pear Balsamic, add additional to taste.
ASSEMBLY
- Place one cake layer on a plate/platter and spread 1/3 of prepared mascarpone filling.
- Continue to the 3rd layer and spread filling on top, then top with Pear garnish.
NOTE- you may need to trim the top of the layers for them to sit evenly/flat.
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