Pistachio Pear Olive Oil Cake
A comforting dessert, Pistachio Pear and Olive Oil Cake, delicious served warm with vanilla or pistachio ice cream or fresh whipped cream.
Friends, this Pistachio Pear and Olive Oil Cake is such a comfort dessert to me, because any pear dessert always brings me back to a very bittersweet day in 2001.
But first, have you ever made an olive oil cake? You may have tried my Olive Oil Peach French Pound Cake recipe.
What is olive oil cake?
Similar to the American classic chiffon cake, an olive oil cake is made with olive oil. The better the olive oil, the tastier the cake. We know, because we tried this recipe with an ordinary brand, and then a gourmet brand. Hands down, the gourmet olive oil beat the test and won the BEST cake dessert. I have a couple friends that have masted this cake, too. Orange Olive Oil Cake with Candied Oranges from Foodie with Family, and MEYER Lemon Olive Oil Pound Cake from The Noshery.
Adding pears to this cake, well, it reminds me of a very sweet story. But first, let me share this quote.
The friend who can be silent with us in a moment of despair or confusion, who can stay with us in an hour of grief and bereavement, who can tolerate not knowing… not healing, not curing… that is a friend who cares. –Henri Nouwen
When my husband’s father died suddenly, we were left to put our minds around having lost three parents in a few short years, early in our marriage. Our kids were very little, and their Grandpa meant the world to them. We got a phone call (back then we were not texting), and my uncle and aunt wanted to bring over a pie. It was October, and they brought a pear pie.
They sat in the living room with us. Honestly, to this day, we’ll never forget the little words they shared, as their presence was everything.
We did enjoy the pie, served warm with vanilla ice cream.
So when I indulge in a pear dessert, it always reminds me of Uncle Duane and Aunt Marie.
Can you use olive oil as a substitute for vegetable oil in cake?
If your recipe calls for vegetable or canola oil, you should definitely substitute gourmet extra virgin olive oil for them. Any dessert recipe that calls for vegetable oil as an ingredient is a perfect choice for olive oil. In these recipes, the swap would be a one-to-one ratio.
Can you make this cake gluten-free?
Not to worry, if you prefer a gluten-free option, you can use gluten-free flour. Go ahead, make this, and invite your favorite people over. If not now, perhaps in the coming weeks.
Pistachio Pear Olive Oil Cake
Bake a cake or a pie and remember the hurting person. Take it over and drop it off, or just sit with them.
Don’t forget you can order Maldon Sea Salt Flakes through Amazon.
Salt accentuates the flavor and adds a great, crunchy texture! Give this cake a try:).
[If you’re looking for something super super super easy, try my No Peel Pear Cobber Recipe]
Get the Recipe:
Pistachio Pear Olive Oil Cake
Ingredients
- 2-3 cups chopped pears
- 3 large eggs
- 1 1/4 c all-purpose flour
- 1/2 c coconut sugar
- 3/4 c extra-virgin olive oil
- 3/4 tsp. baking powder
- A few pinches of salt
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- Chopped pistachios to garnish
- Pistachio gelato
- Maldon Flake Salt to garnish
Instructions
- Preheat the oven to 350ºF. Butter and flour a 9-inch cake or tart pan.
- In a large bowl, separate the whites from the yolks and set aside.
- Next, measure the sugar and remove a couple of tablespoons (this sugar will be added to the whites when you beat them) and set aside.
- In a medium mixing bowl, measure out the all-purpose flour, cinnamon, nutmeg, and baking powder.
- Finally, measure out the extra-virgin olive oil, and place in mixing bowl. With an electric mixer, beat the olive oil and add in the large portion of the sugar a few tablespoons at a time until it is fully dissolved. Next, add in the egg yolks and continue beating. Add the flour mixture and a few pinches of salt into the oil and sugar—about a quarter at a time. Set mixture aside.
- Add a small pinch of salt to the egg whites. Begin beating with an electric mixer until stiff peaks form—adding in the few tablespoons of sugar to the whites throughout. Using a spatula, gently fold the egg whites into the oil batter until thoroughly combined.
- Lightly spread half the batter into the prepared pan. Sprinkle the chopped pears in the pan and top with the remaining batter. Finally, spread any remaining fruit over the top (I used pear slices) and place in oven. Bake for about 35-40 minutes—until the top is golden brown and a toothpick comes out clean when inserted into the middle.
- Serve warm or cold garnished with pistachio gelato, pistachios, and a sprinkle of sea salt flakes.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
