Olive oil cake

WITH ICE CREAM, POACHED PEAR, AND TOASTED PINE NUTS 

Eliza’s Executive Chef Liam Summers was born and raised in Christchurch amongst a very art-focused, garden-focused, and, of course, food-focused family. Prior to coming to Eliza’s, Liam was sous chef at Pegasus Bay winery for five years. He loves the produce Canterbury has to offer and how Christchurch is developing its own food scene. At Miro and Eliza’s Manor, there is a huge passion for New Zealand produce, which is celebrated in the food and beverage options. The menu is in keeping with a local theme as chef Liam Summers creates dishes with the best there is to offer from across New Zealand, imbued with a sense of curiosity. Your plate is likely to host a few local ingredients and playful flavour combinations. 

 Olive oil cake 

185g white sugar 

2 eggs 

100ml olive oil 

50ml lemon juice 

110g plain flour (sifted) 

4g baking powder 

Pinch of salt 

Poached pears 

4 pears, peeled, halved, and cores taken out 

200g sugar 

100ml Riesling 

Pinch of citric acid 

100ml water 

1/4 teaspoon whole pink peppercorns 

To serve 

Good quality olive oil 

Ice cream 

Toasted pine nuts

SERVES 4 

Preheat the oven to 160 degrees. Grease an approximately 8cm cake tin. 

Whisk eggs and sugar together until pale and fluffy. Add olive oil and lemon juice and combine. Fold in flour, baking powder, and salt. 

Pour into the cake tin and bake for 12–15 mins until the centre is set. 

In a large pan, heat water and Riesling on medium heat, add sugar and citric acid and stir until dissolved. Add pears and peppercorns and gently poach for eight minutes. 

Plate cake and pears, and drizzle both with a good quality olive oil (the Village Press is great!). 

Serve with a scoop of your favourite ice cream. Ice cream at Eliza’s is made in-house, and for this dish, a fig leaf ice cream is used. 

Sprinkle with some toasted pine nuts.