Rosemary Olive Oil Cake...Rosemary Olive Oil Cake with Saffron-Poached Pears & Whipped Ganache

An elegant, Michelin-star level dessert combining the earthy herbaceousness of rosemary olive oil cake with vibrant saffron-infused pears and a velvety whipped white chocolate ganache.

Ingredients

Cooking Instructions

1. 01

   To prepare the whipped ganache, heat 50ml of the heavy cream in a small saucepan until just simmering. Pour over the chopped white chocolate and let sit for 1 minute, then stir gently until smooth and emulsified. Stir in the remaining 150ml of cold heavy cream. Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 4 hours (ideally overnight).

2. 02

   For the poached pears, combine 500ml water, 200g of the sugar, saffron, lemon juice, and star anise in a medium saucepan. Bring to a gentle boil, stirring to dissolve the sugar. Add the pear halves, reduce the heat to low, cover with a cartouche (parchment paper lid), and poach for 20 minutes until tender. Remove from heat and let the pears cool completely in their poaching liquid.

3. 03

   Preheat your oven to 175°C (350°F). Grease and line an 8-inch round cake pan with parchment paper. In a medium bowl, whisk together the cake flour, baking powder, and fine sea salt.

4. 04

   In a stand mixer fitted with the whisk attachment, whip the 3 eggs and remaining 150g of sugar on high speed for 5 minutes, until thick, pale, and at the ribbon stage. Slowly drizzle in the olive oil and whole milk with the mixer running on low. Fold in the finely chopped rosemary and the dry ingredients by hand in three additions, using a rubber spatula, until just combined.

5. 05

   Pour the batter into the prepared pan and bake for 25-30 minutes, or until a cake tester inserted into the center comes out clean. Transfer to a wire rack to cool completely. Once cool, use a pastry cutter to stamp out six elegant 2.5-inch cake rounds.

6. 06

   Before serving, transfer the chilled pear poaching liquid (without the pears) to a small saucepan and reduce over medium-high heat until it forms a glossy, syrupy consistency. Let cool slightly.

7. 07

   Retrieve the chilled ganache base from the refrigerator. Transfer to a mixer bowl and whip on medium-high speed until it reaches medium-soft peaks. Transfer to a pastry bag fitted with a round tip.

8. 08

   To assemble, place one cake round in the center of each plate. Arrange one poached pear half alongside or on top of the cake. Pipe an elegant bulb of the whipped white chocolate ganache next to the pear. Drizzle the warm saffron reduction syrup artistically around the plate. Garnish with toasted pine nuts and micro-rosemary sprigs.