Baking Italian

Silvia Colloca's healthy dairy-free pear, sultana and olive oil cake

Name: Silvia Colloca's healthy dairy-free pear, sultana and olive oil cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: /italian
Ingredients: 150g brown sugar; 3 eggs; 75ml olive oil; 1 tsp ground cinnamon; 1⁄2 tsp ground cloves; seeds of 1 vanilla bean; 170g self-raising flour, sifted; 50g almond meal; 100ml almond milk; 50g raisins, soaked in grappa (or rum) for 30 minutes; 3 bosc or corella pears, peeled and cut into eighths; cinnamon sugar, for dusting

1 rating

10m

35m

Dairy-free pear, sultana and olive oil cake

Jump to recipe

by Silvia Colloca

Cook and author

May 21, 2016

Nothing soothes the soul more than a bit of home baking, says Silvia Colloca.

150g brown sugar
3 eggs
75ml olive oil
1 tsp ground cinnamon
1⁄2 tsp ground cloves
seeds of 1 vanilla bean
170g self-raising flour, sifted
50g almond meal
100ml almond milk
50g raisins, soaked in grappa (or rum) for 30 minutes
3 bosc or corella pears, peeled and cut into eighths
cinnamon sugar, for dusting

Method

1.

Preheat the oven to 180°C. Lightly oil a 25cm cake tin and dust with flour, shaking out the excess.
2.

Whisk the sugar with the eggs until fluffy; add oil, spices, vanilla, flour and almond meal. Pour in the almond milk and mix gently to create a loose batter. Drain the raisins, squeezing out any excess liquid, and add them to the batter along with the chopped pear pieces.
3.

Pour the cake batter into the tin and bake for 35–40 minutes or until golden brown and a skewer comes out clean if inserted in the centre of the cake. As most ovens vary, check your cake after 25–30 minutes.
4.

Cool at room temperature for 20 minutes, then transfer to a rack to cool completely.
5.

Serve dusted with cinnamon sugar and an espresso, in true Italian style.