Rachael's Sister Shares Her Italian-Inspired Olive Oil + Limoncello Cake

Step 1

Preheat oven to 325°F, with rack at center

Step 2

Grease and flour a 9-inch springform bundt pan

Step 3

Sift together the flour and baking powder into a medium bowl, then set aside

Step 4

Peel and grate 1 pear and set aside

Step 5

Slice the other pear and arrange the slices in the bottom of the prepared bundt pan in a pretty circle, then set aside

Step 6

Using a hand or stand mixer fitted with the whisk attachment, in a large bowl, beat together the eggs and sugar at medium speed until light yellow and mousse-like, 3 to 4 minutes

Step 7

Whisk in the grated pear, lemon zest and limoncello, followed by the cornmeal and then the olive oil

Step 8

Whisk in the flour and baking powder mixture and then the milk

Step 9

Pour the batter on top of the pear slices in the bundt pan and bake for 50 to 55 minutes

Step 10

Let cool completely before inverting the pan

Step 11

I like to serve the cake with extra fresh pear slices and mascarpone whipped cream or lemon sauce