Have you ever craved a dessert that’s not only delicious but also brings a touch of elegance to your table? Well, let me introduce you to my favorite cake: Bolo de Pera com Azeite Extra-Virgem Carbonell. This moist and flavorful cake, made with fresh pears and premium olive oil, is perfect for any occasion. Whether you’re hosting a gathering or simply treating yourself after a long day, this cake is sure to impress. Plus, it’s a delightful way to incorporate some healthy ingredients into your dessert! And if you’re looking for easy pasta recipes to pair with it for a complete meal, I’ve got you covered!
Why You’ll Love This Recipe
- It’s incredibly moist and flavorful, thanks to the fresh pears and high-quality olive oil.
- Perfect for any occasion, from casual family dinners to elegant gatherings.
- Simple ingredients that you probably already have in your pantry.
- It’s a unique twist on traditional cake recipes that will wow your guests.
- Pairs beautifully with a cup of coffee or tea for a delightful afternoon treat.
Ingredients
To make this scrumptious Bolo de Pera com Azeite Extra-Virgem Carbonell, you’ll need the following ingredients:
- 2 ripe pears, peeled and diced
- 1 cup Carbonell extra-virgin olive oil
- 1 cup sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s dive into the steps to create this delightful cake:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, whisk together the sugar and Carbonell extra-virgin olive oil until well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the diced pears gently, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Pro Tips for Making the Recipe
Here are some helpful suggestions to ensure your cake turns out perfectly:
- Make sure your pears are ripe for the best flavor and moisture.
- Don’t overmix the batter; mix just until combined to keep the cake light and fluffy.
- For an extra touch, sprinkle some powdered sugar on top before serving.
- Feel free to add nuts or spices like cinnamon for added flavor.
How to Serve
This cake is delightful on its own, but here are some serving suggestions to elevate your dessert experience:
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair it with a cup of freshly brewed coffee or tea for a cozy afternoon treat.
- For a special occasion, drizzle some caramel sauce over the top for an indulgent touch.
Make Ahead and Storage
If you’re planning ahead, this cake can be made a day in advance. Just store it in an airtight container at room temperature. Here are some storage tips:
- To keep it fresh, wrap the cake tightly in plastic wrap.
- This cake can also be frozen for up to 3 months. Just make sure to wrap it well and label it.
- Thaw in the refrigerator overnight before serving.
Now that you know how to make this delicious Bolo de Pera com Azeite Extra-Virgem Carbonell, I hope you’re as excited as I am to try it! It’s a wonderful addition to your collection of weeknight dinner ideas and pairs beautifully with 30-minute meals like creamy garlic pasta. Enjoy baking, and don’t forget to share your creations with friends and family!
Bolo de Pera com Azeite Extra-Virgem Carbonell
Ingredients
Dry ingredients
- 245 g flour de trigo
- 0.2 cup sugar cristal (divided into two parts of 100g each)
- 6 g fermento químico em pó
Wet ingredients
- 190 mL Azeite Extra-Virgem Carbonell
- 4 units ovos (gemas e clara separadas)
- 1 unit clara
- 75 mL suco de laranja (tipo pera)
- 0.5 g sal refinado (pitada)
Flavorings and zest
- 0.5 unit fava de baunilha (raspada)
- 2 units laranjas (raspas da casca) (raspas da casca)
Pears
- 2 units peras (com casca, cortadas em rodelas grossas)
For finishing
- açúcar de confeiteiro to taste açúcar de confeiteiro (para polvilhar)
Instructions
- Preheat oven to 180ºC. Grease a 23-24cm round pan with olive oil, dust with flour, and line the bottom with oiled parchment paper. Set aside.
- Mix flour, salt, baking powder, and orange zest. Set aside.
- Combine half the sugar with vanilla. Beat egg yolks with this mixture until pale. Gradually add olive oil and orange juice, mixing well.
- In a clean bowl, beat egg whites to stiff peaks, gradually adding remaining sugar.
- Fold dry ingredients into yolk mixture, then gently fold in egg whites in three parts, starting with 1/3, then remaining, until homogeneous.
- Pour half the batter into the pan, layer with pear slices, then top with remaining batter.
- Bake at 180ºC for 45-50 minutes until golden and a toothpick comes out clean. Cool before removing from pan. Dust with powdered sugar before serving.
