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Julia Busuttil Nishimura is one of Australia ’ s best-loved food personalities , renowned for her generous , uncomplicated , seasonal cooking . Good Cooking Every Day is all about simple food and creating memorable meals . Julia pairs ingredients in harmonious and delicious ways , with recipes for every season . This is everyday eating at its very best .
olive oil loaf cake with pear & hazelnut SERVES 8
Pears are such a gift in late autumn and throughout winter . They are wonderful poached and served with custard or cooked in caramel for a tarte tatin . Admittedly , they are often the fruit left to get a little too soft in our fruit bowl , so I do tend to bake with them more often than not .
3 eggs 150 g caster sugar finely grated zest of 1 lemon
100 ml light-flavoured extra-virgin olive oil , plus extra to serve
120 g ground hazelnuts 125 g self-raising flour good pinch of sea salt crème fraîche , to serve POACHED PEARS 100 g caster sugar 1 star anise 1 vanilla pod , split and seeds scraped juice of ½ lemon
2 firm pears , peeled , cored and cut into 2 cm pieces
Preheat the oven to 180 ° C fan-forced . Grease and line a 23 cm × 12 cm loaf tin .
For the poached pears , place the caster sugar , star anise , vanilla pod and seeds , 250 ml ( 1 cup ) of water and the lemon juice in a small saucepan .
Bring to a simmer over a medium heat , then add the pears and cook for 6 – 8 minutes or until just tender .
Remove the pears with a slotted spoon and set aside . If the syrup lacks viscosity , continue to simmer the syrup until slightly thickened , remembering it will thicken upon cooling . Reserve the syrup for later .
Whisk together the eggs , caster sugar and lemon zest in a large bowl . Stream in the olive oil and whisk until just incorporated . Whisk in the ground hazelnuts , then finally whisk in the flour and salt until just combined .
Fold in the pears and spoon the batter into the tin . Bake for 45 – 50 minutes or until a skewer comes out clean when tested . Use a toothpick to poke holes in the hot cake , then pour on the cooled syrup .
Allow the cake to cool in the tin , then turn out and serve with the crème fraîche and a drizzle of olive oil .
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