The English Post

Cheese and pear cake

CHEESE AND PEAR CAKE
Written by Veronica Lavenia

Cheese and pear cake is a classic of my Autumn/Winter season.

On cold Sundays, spent in the countryside with friends, savory cakes are one of those pleasant habits that keep us women occupied in the kitchen while the men are busy with their chatter.

This recipe is great for a brunch or a salty snack. The quality of the cheese is essential not only for taste but also for texture. Grana cheese has a very delicate flavor and is ideal for a loaf cake like this.

Cheese and pear cake: Ingredients

Serves 6-8

250 g (9 oz) wholemeal Farro flour, sifted 

2 tbsp organic baking powder 

black pepper, to taste

200 g (7 oz) Grana cheese, grated

2 large organic free range eggs 

pinch of sea salt 

75 ml (3 fl oz) organic milk, at room temperature

5 tbsp extra virgin olive oil

1 pear (2 if small)

sprig dried oregano (or fresh, if in season)

Cheese and pear cake: Method

1. Preheat the oven to 180°C (350°F/Gas 4).
2. Sift the flour and baking powder. Add the pepper, grated cheese, eggs, sea salt and mix.
3. Pour in the milk, olive oil and mix again.
4. Peel the pear, cut into cubes and mix into the dough with the oregano
5. Pour the mixture into a mold, lined with parchment paper.
6. Bake for 35 minutes.

CHEESE AND PEAR CAKE

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Vegan Sponge Cake

Coconut gluten free cake

About the author

Veronica Lavenia

PhD (former University academic). Italian based food writer, magazine contributor, some of my works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; and "Chickpea", among others.
Foodpreneur, founder of @laveniasicilianchocolate