Makes one 8 or 9 inch cake
1/2 cup crushed amaretti or other cookiecrumbs
2 ripe Bosc or Bartlett pears, thinly sliced
1/3 cup honey or maple syrup
4 large eggs
1 1/4 cups sugar
6 tablespoons Filippo Berio olive oil
1/3 cup milk
3 cups unbleached all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Powdered sugar for dusting
Preheat the oven to 350°F.
Spray an 8 or 9 inch spring form pan with butter/flour spray. Use half the cookies to coat the pan. Set the pan aside.
Combine the pears, honey or maple syrup in a bowl and set aside.
In a large bowl beat the eggs with the sugar until light and fluffy. Beat in the olive oil and on low speed, the milk. Set aside.
Sift the flour, baking powder, salt, cinnamon and nutmeg together. Combine the flour mixture with the egg mixture. Mix well.Stir in the remaining cookie crumbs.
Make an overlapping layer of pear slices in the base of the spring form pan. Spread the batter over the pears. Make an overlapping layer of pears on the top of the batter.
Bake for 35-40 minutes or until the cake is nicely browned and a cake skewer comes out clean when inserted in the middle.
Allow the cake to cool, then dust with confectioners' sugar and cut into wedges to serve.
This recipe is featured on show 1911 - All Fruit.
Want More Recipes? See My Latest Book:
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
Buy it now from Amazon for just $24.00
A Testimonial From Mario Batali:
This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"