Lemon-Olive Oil Cake with Poached Pears

Preheat an oven to 375°F (190°C). Lightly grease an 8-inch (20-cm) square pan.

In a bowl, sift together the flour, baking powder and salt. In a separate bowl, whisk together the olive oil, lemon juice and zest and water. Set aside.

In a separate large bowl, using an electric mixer with the whisk attachment, beat the eggs and sugar together on medium speed until slightly thickened, about 1 1/2 minutes. Reduce the mixer speed to slow and add a third of the olive oil mixture and mix just until incorporated. Add a third of the flour mixture and mix until blended. Repeat twice more, alternating wet and dry ingredients, until all the ingredients are thoroughly incorporated.

Spread the batter evenly in the prepared pan.

Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center of the cake comes out clean, 20 to 24 minutes. Transfer the pan to a wire rack and let cool to room temperature.

While the cake is cooking, poach the pears. In a saucepan over medium-high heat, combine the wine, sugar, cinnamon stick, vanilla bean, cloves and star anise. Bring to a boil, stirring occasionally, then reduce the heat to a simmer. Add the pears and simmer until the pears are tender but not falling apart, about 20 minutes. Using a slotted spoon, transfer the pears to a plate. Let cool to room temperature.

To serve, dust the cake with confectioner’s sugar. Cut the cake into 6 rectangles and divide the pieces among 6 plates. Top each slice with a pear half and a dollop of whipped cream and serve immediately. Serves 6.

Ryan Pollnow, chef, Aatxe, San Francisco, CA