Pear Olive Oil Spice Cake

1. Preheat oven to 160 Degrees Celsius.

2. Spray and flour a 22cm spring form cake tin.

3. Combine oil, eggs, sugar in a bowl and whisk with electric mixer until thick and pale.

4. Sift flour and spices into bowl, pour in wet ingredients and mix well.

5. Stir in nuts and pears.

6. Pour into cake tin and bake for 1 hour 10 minutes.

7. Dust cake with icing sugar and serve warm.

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Nutrient	Quantity
Total fats	123.6673 g
Protein	32.7741 g
Carbohydrates	308.9615 g
Energy	2469.217 kCal
Fatty acids, total saturated 18:3 undifferentiated	11.6012 g
Water	409.3209 g
Aspartic acid	3.4355 g
Calcium, Ca	131.979 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.018 g
Lutein + zeaxanthin	657 g
Fiber, total dietary	18.8844 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.022 g
Fatty acids, total saturated 22:0	0.004 g
Carotene, beta	49 g
Niacin	8.8922 mg
Vitamin A, RAE	164.013 g
Fatty acids, total trans-polyenoic	0.012 g
Arginine	2.4865 g
Riboflavin	0.6163 mg
Fatty acids, total trans-polyenoic 22:4	0.013 g
Tocopherol, beta	0.01 mg
Fatty acids, total polyunsaturated 15:0	0.008 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.036 g
Fatty acids, total saturated 20:1	0.4666 g
Glutamic acid	5.2477 g
Sodium, Na	147.223 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3332 g
Total lipid (fat)	123.6673 g
Manganese, Mn	4.0485 mg
Fructose	22.47 g
Proline	1.4648 g
Fatty acids, total saturated 16:0	11.0224 g
Fatty acids, total polyunsaturated 16:1 t	0.003 g
Fatty acids, total saturated 8:0	0.0041 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.531 g
Sucrose	2.485 g
Choline, total	330.99 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.012 g
Fatty acids, total polyunsaturated 18:1 t	0.023 g
Sugars, total	34.9082 g
Serine	2.004 g
Fatty acids, total saturated 10:0	0.006 g
Fatty acids, total saturated 18:0	3.1218 g
Fatty acids, total saturated 20:4 undifferentiated	0.188 g
Vitamin B-6	1.6565 mg
Selenium, Se	78.8313 g
Ash	4.2114 g
Vitamin D	82 IU
Fatty acids, total saturated 18:1 undifferentiated	29.2852 g
Pantothenic acid	4.2966 mg
Phenylalanine	1.7211 g
Copper, Cu	0.7848 mg
Betaine	1 mg
Thiamin	0.5205 mg
Retinol	160 g
Methionine	0.8423 g
Iron, Fe	3.6321 mg
Carbohydrate, by difference	308.9615 g
Phosphorus, P	552.507 mg
Folate, total	85.044 g
Dihydrophylloquinone	0.1 g
Tocopherol, gamma	0.605 mg
Fatty acids, total saturated 4:0	0.004 g
Alanine	1.8337 g
Cholesterol	372 mg
Valine	2.0187 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.023 g
Fatty acids, total saturated 18:2 undifferentiated	60.5765 g
Glycine	1.3221 g
Carotene, alpha	3.5 g
Glucose (dextrose)	9.47 g
Fatty acids, total saturated 14:0	0.0591 g
Zinc, Zn	4.194 mg
Isoleucine	1.4815 g
Tocopherol, delta	0.06 mg
Fatty acids, total saturated 12:0	0.0008 g
Fatty acids, total polyunsaturated	72.4825 g
Fatty acids, total saturated 14:1	0.007 g
Tocotrienol, gamma	0.01 mg
Fatty acids, total polyunsaturated 17:1	0.012 g
Leucine	2.6961 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.012 g
Tocotrienol, alpha	0.13 mg
Vitamin A, IU	637.76 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.007 g
Folate, DFE	85.044 g
Tryptophan	0.4017 g
Vitamin C, total ascorbic acid	15.8948 mg
Phytosterols	221.299 mg
Fatty acids, total polyunsaturated 16:1 c	0.198 g
Fatty acids, total polyunsaturated 18:1 c	3.388 g
Fatty acids, total saturated 20:0	0.003 g
Tyrosine	1.4986 g
Vitamin B-12	0.89 g
Vitamin K (phylloquinone)	32.052 g
Fatty acids, total saturated	14.3943 g
Histidine	0.7874 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.012 g
Fatty acids, total monounsaturated	30.2163 g
Threonine	1.2588 g
Folate, food	85.044 g
Fatty acids, total polyunsaturated 17:0	0.022 g
Vitamin D (D2 + D3)	2 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.001 g
Cryptoxanthin, beta	16 g
Vitamin D3 (cholecalciferol)	2 g
Vitamin E (alpha-tocopherol)	2.2588 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.058 g
Fatty acids, total trans	0.038 g
Fatty acids, total trans-monoenoic	0.026 g
Magnesium, Mg	150.525 mg
Lysine	1.6267 g
Potassium, K	812.296 mg
Cystine	0.6173 g
Fluoride, F	8.8 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Pear	2.5 cups	199.5	53.305	0.49
Ginger	1 teaspoon	1.6	0.3554	0.015
Cinnamon	1 tablespoon	0	0	0
Egg	2	143	0.72	9.51
flour	2 cups	1156.56	253.2108	4.4872
walnut	0.5 cup	963.56	0	109
allspice	1 teaspoon	4.997	1.3703	0.1651
caster sugar	1.25 1/4	0	0	0
bicarbonate soda	1 teaspoon	0	0	0
spanish olive oil	1 cup	0	0	0