Olive Oil Pear Slice with Cranberries

Olive Oil Pear Slice with Cranberries – I have almost lost this recipe. I remember that it always works out and it is truly delicious. Impressive for any gathering with friends or family reunions. Even though, my granny said it is too moist and juicy. However, I know that for most of the people, it is the positive thing. The combination of hazelnuts, pear and cranberries is to die for.

My culinary tip is to serve it warm with a tablespoon of lemony Mascarpone. Simply flavour up the Mascarpone Cheese with a splash of lemon juice. Give it a good stir and done. The combination of uber-sweet cake with the acidity of rich cheese is indeed luxurious. Bake with me and have a blast!

This juicy Pear Slice is suitable for babies 2 plus, because of a possible egg white intolerance and the presence of nuts. It is very addictive, let me tell you. A small portion for your baby will do its magic. Enjoy!

Total Time: 1 hour 30 minutes

The Dough

In a medium mixing bowl place the pears and cranberries. Sprinkle them well with the lemon juice. Stir.

Preheat the oven to 180 degrees.

In a small mixing bowl mix the flour, baking powder and hazelnuts.

In a large mixing bowl whisk the sugars with the eggs. Incorporate well, on lower speed at first. Increase the speed and continue until it gets nicely foamy and sugars are dissolved.

Next, pour the oil and milk.

Mix with the dry mixture (flour, baking powder and hazelnuts), a half at a time.

Once you get a smooth texture, add pears with cranberries. Gently mix with a spatula.
Mold it into a lightly greased tin (I used 25cm x 35cm).

The Crumble

In a small mixing bowl place the hazelnuts, sugar and cinnamon.

Give it a good stir and cover the cake with it. Be generous and use it all. Yummy!

Bake in the oven for about 30 minutes until a wooden skewer comes clean from the middle.

Once the cake is ready, let it cool down a bit.

Slice and serve warm with a spoon of lemon Mascarpone.

Makes 25cm x 35 cm cake.