Olive Oil And Sauternes Cake With Roasted Pears
|Pure olive oil||3⁄4 Cup (12 tbs) (plus more for the pan)|
|Sugar||1⁄2 Cup (8 tbs)|
|Sauternes||1⁄2 Cup (8 tbs)|
|Whole milk||1⁄3 Cup (5.33 tbs)|
|Finely grated lemon zest||2 Tablespoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|For roasted pears|
|Firm pears||4 , quartered lengthwise and cored (such as Bosc)|
|Sauternes||1⁄3 Cup (5.33 tbs)|
|Pure olive oil||2 Tablespoon|
|For sauternes syrup|
1. Make the cake: Preheat the oven to 350° Lightly oil a 10-by-5-inch loaf pan with olive oil. In the large bowl of an electric standing mixer fitted with a whip attachment, beat the sugar and eggs at medium speed until pale yellow and fluffy, about 2 minutes. Add the 1/2 cup of olive oil along with the Sauternes, milk and lemon zest and beat at low speed until blended. Beat in the flour, baking powder and salt. Scrape the batter into the prepared loaf pan and bake the cake for about 50 minutes, or until it is golden on top and a toothpick inserted in the center comes out clean. Cool on a rack for 30 minutes, then un-mold onto the rack to cool completely.
2. MEANWHILE. PREPARETHE PEARS: In an 8-by-11-inch baking dish, toss the cored, quartered pears with the Sauternes, olive oil and sugar. Roast in the oven along with the cake for about 40 minutes, until the pears are tender and their edges have begun to brown. Remove the pan from the oven and let the pears stand until cool, about 1 hour.
3. Make the syrup: In a small saucepan, combine the sugar with the water and bring to a boil over moderate heat, stirring until the sugar dissolves. Continue to cook without stirring until amber caramel forms, about 7 minutes. Remove the saucepan from the heat, carefully stir the Sauternes into the caramel and continue to stir until smooth. Scrape the mixture into a heatproof measuring cup and set aside to cool.
4. Slice the cake and serve with the roasted pears and a drizzle of the syrup.