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.
