Mini Pear, Almond & Olive Oil cakes

Pear, Almond & Olive Oil Cakes Makes: 18 (friand-shape) cakes Ingredients: 2 cups Plain Flour 1/3c Almond Meal 1 1/4c Blu Estate Reserve Quality EVOO 1c White Sugar Zest of half a Lemon 18 Pear slices in juice 4tbsp of pear juice 2tsp Baking Powder 1/2tsp Baking Soda 2tsp Vanilla Bean Paste 1/2tsp salt 3 eggs To garnish: icing sugar Method: 1. Preheat oven to 150oC (fan-forced). 2. Mix flour, almond meal, baking soda, baking powder and salt in a bowl – combine and remove any lumps. 3. In the bowl of an electric mixer, beat eggs, sugar and vanilla bean paste. Once light and fluffy in texture, gradually pour Blu Estate’s Reserve Quality EVOO while the machine is still mixing. Add in 4tbsp pear juice. Continue to mix until incorporated. 4. Add the lemon zest followed by the dry ingredients to the wet ingredients and gently fold in until just combined. Distribute the mix into an oiled or butter friand tray (or mini cake trays of your choice). Place a pear slice on top of each cake. 5. Place into the oven to bake for approximately 20 minutes or until golden. To ensure the inside is cooked, place a skewer into the cake, and if it comes out clean it’s ready. 6. Allow to cool and serve with a shake of icing sugar. FOR MORE CONTENT AND RECIPES: IG: @cookingwithchrissyp TIKTOK: @cookingwithchrissyp

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