MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pear Rosemary And Olive Oil Cake
 Categories: Cakes
      Yield: 1 Cake
 
      3    Eggs
      4 tb Honey
    300 ml Extra-virgin olive oil
           Salt
    100 g  Caster sugar
      1    Lemon; zest of
      2 ts Rosemary leaves; finely
           -chopped
    150 g  Spelt flour
    200 g  Plain flour
      1 ts Baking powder
      4 sm Pears; peeled, cored and cut
           -into 2 cm pieces
           Crème fraîche or double
           -cream to serve
 
  Heat the oven to 180°C/350°F/gas mark 4, and grease and line a
  loose-bottomed cake tin about 27 cm wide.
  
  Beat the eggs and honey until light and frothy, then slowly whisk in
  the oil. Season with a pinch of salt, then stir in the sugar, lemon
  zest, and rosemary.
  
  Sift the flours and baking powder together, then fold into the egg
  mixture. Stir in the pears, then transfer the lot into the cake tin
  and bake in the middle of the oven for 50-60 minutes, until golden
  and a skewer comes out clean when inserted into the centre of the
  cake. If the top turns golden before the cake is cooked, cover with
  foil for the last 20 minutes of cooking.
  
  Leave to cool in the tin for half an hour, then turn out and transfer
  to a wire rack.
  
  Serve with dollops of crème fraîche or softly whipped double cream.
  
  Recipe by Guardian
  
  Recipe FROM: <gemini://gmi.noulin.net/cooking/145.gmi>
 
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