Peter Gordon's Olivado Upside Down Cake

Olivado introduced avocado oil in New Zealand in December 2000 and it has become very popular among food lovers. Chef Jamie Oliver has described it as the next "it" food ingredient. Last year Olivado won a marketing award and the oil is now selling in Australia, Korea, Japan, Europe and the United States.

Olivado recently sent me a recipe developed by top Kiwi chef Peter Gordon who, with Anna Hansen, is co-owner of the gourmet London restaurant, The Providores. It's his version of the traditional upside-down pear and polenta cake, with the avocado oil providing a green tinge to the cake, as well as enhancing the flavour.

Peter Gordon stumbled on avocado oil during a trip back to New Zealand to record a TV programme on Food of the South Pacific and organised his own personal supplies to introduce to his customers in London.

If you want to read more about avocado oil, visit http://www.olivado.co.nz/ where you will find further innovative recipes.

Peter Gordon's Olivado Upside Down Cake

4 ripe pears
380g demerara sugar plus 50g for sprinkling
4 eggs
1 teaspoon natural vanilla extract
1 cup Olivado extra virgin avocado oil
100ml apple juice
150ml sweet white wine
300g flour
3 teaspoons baking powder
120g polenta

Set oven at 180C. Line a loose-ring cake tin with baking parchment. Sprinkle the base with 50g demerara sugar.

Peel the pears, cut in half and remove core. Place them, cut side down, on the base of the tin. Beat the remaining sugar, eggs and vanilla for two minutes. Add the oil, juice and wine and beat in for 20 seconds.

Sieve the flour, baking powder and polenta and mix in thoroughly. Pour this batter over the pears and bake for 30 minutes, then cover the tin with foil and bake until a skewer inserted in the cake some outs clean - about 30 minutes more. Leave to cool for 30 minutes in the tin, then remove the rim and invert the cake over a plate.

This cake will keep really well for four days and is best served with whipped cream.