“No flour, no Torah; no Torah, no flour.” – Pirkei Avot 3:21
¼ cup water
⅓ cup extra light olive oil
1 tablespoon grated lemon zest
½ cup plus 2 tablespoons sugar
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
3 cups pears, peeled and quartered
Preheat the oven to 375° F. Grease and flour a 9-inch springform pan.
In a large bowl, whisk together the eggs, water, oil, and lemon zest until thoroughly blended. Beat in ½ cup of sugar.
In a separate bowl, sift together the flour, baking powder, salt, and cinnamon. Combine with the egg mixture, stirring to form a smooth, thick batter.
Remove the cores from the quartered pears. Slice the quarters lengthwise, then cut each piece crosswise into ¼-inch slices. Add the pear slices to the batter and stir gently until completely combined.
Spoon the batter into the prepared pan and spread evenly. Sprinkle the top with 2 tablespoons of sugar. Bake for 45-50 minutes. Cool and remove from the pan.
Based on a recipe in Sarah Kate Gillingham-Ryan’s The Greyston Bakery Cookbook (Rodale). This cake is best baked a day in advance. It makes a wonderful dessert for Shabbat Hanukkah.
"The Torah begins and ends with acts of loving kindness."
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