SILVIA COLLOCA'S HEALTHY DAIRY-FREE PEAR, SULTANA AND OLIVE OIL CAKE

Nothing soothes the soul more than a bit of home baking

INGREDIENTS

• 150g brown sugar
• 3 eggs
• 75ml olive oil
• 1 tsp ground cinnamon
• 1⁄2 tsp ground cloves
• seeds of 1 vanilla bean
• 170g self-raising flour, sifted
• 50g almond meal
• 100ml almond milk
• 50g raisins, soaked in grappa (or rum) for 30 minutes
• 3 bosc or corella pears, peeled and cut into eighths
• cinnamon sugar, for dusting

• METHOD

  • 1
    Preheat the oven to 180°C. Lightly oil a 25cm cake tin and dust with flour, shaking out the excess.
  • 2
    Whisk the sugar with the eggs until fluffy; add oil, spices, vanilla, flour and almond meal. Pour in the almond milk and mix gently to create a loose batter. Drain the raisins, squeezing out any excess liquid, and add them to the batter along with the chopped pear pieces.
  • 3
    Pour the cake batter into the tin and bake for 35–40 minutes or until golden brown and a skewer comes out clean if inserted in the centre of the cake. As most ovens vary, check your cake after 25–30 minutes.
  • 4
    Cool at room temperature for 20 minutes, then transfer to a rack to cool completely.
  • 5
    Serve dusted with cinnamon sugar and an espresso, in true Italian style.