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Pear Almond Olive Oil Cake

Adapted from Bake from Scratch, Laura Crandall
Makes one 9-inch cake
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Ingredients
  

  • 2 extra-large eggs room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup olive oil extra-virgin
  • 2/3 cup almond flour blanched, fine ground
  • 1/3 cup whole milk room temperature
  • 1 tablespoon lemon zest lightly packed
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1-1/3 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt fine ground
  • 2 medium Anjou or Bosc pears ripe but still firm
  • 2 teaspoons fresh lemon juice
  • 1/2 cup sliced almonds
  • confectioners' (powdered) sugar optional

Instructions
 

  • Position an oven rack to the mid-oven position and preheat the oven to 350°F.  Oil the sides of a 9-inch round springform pan, lightly dust with flour. Line the removable bottom with parchment and fasten the sides back accordingly.
  • Whisk flour, baking powder, and salt together in a medium bowl.  Set aside.
  • Using a handheld electric mixer, beat the eggs on medium speed until foamy, about 1 minute.  Add sugar in a slow, steady stream. Increase to high speed until the mixture is fluffy and pale yellow, about 2 minutes.
  • Reduce to low speed, and while mixer is running, pour the olive oil in a slow, steady stream. Mix until oil is fully incorporated. Add almond flour, milk, lemon zest, and extracts. Beat on medium speed until combined.
  • On low speed, add the flour mixture and mix until barely incorporated.  Stop to scrape the sides and bottom of the bowl if needed. Folding in the flour with a spatula toward the end as necessary, be careful to not over mix. Pour the batter into the prepared pan.
  • Cut the pear(s) in half lengthwise, core and de-stem. Slice the pear halves into 1/ 8-inch-thick slices. Divide the slices into groups of 4– 5. Arrange into a fan-shape and gently arrange the slices on top of the batter in a decorative pattern, leaving a 1-inch border around outside edge of the pan. Brush the slices with lemon juice. Sprinkle almonds between the arranged groups of pears and around the edge of the pan.
  • Bake about 50 – 55 minutes. Test for doneness by inserting a toothpick in the center of the cake. It should come out with only a few crumbs clinging.
  • Transfer the pan to a wire rack and cool for 15minutes.  Remove the sides of the springform pan and cool completely before serving.
  • Optional confectioners' sugar garnish: Before serving, cut a 7-inch circle of parchment paper and lay it over the center of the cake. Sprinkle the confectioners' sugar through a fine mesh sieve around the outer edges.