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Blood Orange and Cinnamon Pear Cake

  • Author: Pour Olive Oil
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
Print Recipe

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!

Scale

Ingredients

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

  1. Preheat oven to 375*. Grease three 8in cake pans, line with parchment paper (not wax paper) to ensure they won’t stick.
  2. Whisk together flour, baking power and salt.
  3. In a large bowl, whisk eggs with sugar until frothy. While still whisking, slowly drizzle in olive oil then orange juice.
  4. Add dry ingredients into the wet and whisk until smooth.
  5. 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.
  6. 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

  1. 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.
  2. Whisk mascarpone with Cinnamon Pear Balsamic, add additional to taste.

ASSEMBLY

  1. Place one cake layer on a plate/platter and spread 1/3 of prepared mascarpone filling.
  2. 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.